1 pound bulk pork sausage
4 stalks celery, sliced
1 onion, chopped
2 cloves garlic, minced
2 tablespoons brown sugar
3 cups cooked lima beans (or any other kind for that matter; about 2 15oz cans)
15 ounce can tomato sauce
First get out a large skillet. In it fry the sausage until it is quite well cooked. Break it up into small pieces as you cook it. When it is done, drain it very well, it will be loaded with fat. If you like, you can rinse it under hot water to get rid of as much fat as possible. Return the sausage to the skillet. Add the celery, onion, and garlic. Stir and cook over medium high heat until the onion is translucent (almost see-through) and tender. Add the sugar, undrained beans, and tomato sauce. Add a little tap water too, if you think it's necessary. Swirl the water around in the tomato sauce can to get the last of it's goodness into the skillet. Simmer the whole thing for 10 to 20 minutes. Serve over hot cooked Rice, or egg noodles. This is a good one for the Dutch Oven. KAHUNA
4 stalks celery, sliced
1 onion, chopped
2 cloves garlic, minced
2 tablespoons brown sugar
3 cups cooked lima beans (or any other kind for that matter; about 2 15oz cans)
15 ounce can tomato sauce
First get out a large skillet. In it fry the sausage until it is quite well cooked. Break it up into small pieces as you cook it. When it is done, drain it very well, it will be loaded with fat. If you like, you can rinse it under hot water to get rid of as much fat as possible. Return the sausage to the skillet. Add the celery, onion, and garlic. Stir and cook over medium high heat until the onion is translucent (almost see-through) and tender. Add the sugar, undrained beans, and tomato sauce. Add a little tap water too, if you think it's necessary. Swirl the water around in the tomato sauce can to get the last of it's goodness into the skillet. Simmer the whole thing for 10 to 20 minutes. Serve over hot cooked Rice, or egg noodles. This is a good one for the Dutch Oven. KAHUNA