2 C. of chopped yellow onion

1 16-oz. can of chicken broth

1/4 C. water

2 bay leaves

1 tsp. of dried thyme leaves

1/4 tsp. of black pepper

1/4 tsp. cayenne pepper

2 16-oz. cans butter beans, well rinsed and drained

 

Place a Dutch oven, preferably cast iron, over medium heat, add sausage, and cook until just beginning to brown. Add onion and cook for 6-8 minutes or until transparent. Add broth, water, bay leaves, thyme, black pepper, and cayenne, scraping bottom and sides. Bring to a boil, reduce heat, cover tightly, and simmer for 5 minutes. Add beans, reduce heat to a very low simmer, and cook for 4 minutes longer, uncovered. Remove from heat and let stand for 20 minutes. Remove bay leaves and serve.

 

Yield:

Calories:

Fat:

Fiber: