12 oz dry white beans rinsed well
5 cloves
2 medium onions
2 branches fresh thyme
2 large carrots peeled
12 oz 2 links of Zummos’s Boudain Cajun Style
1 tbs butter plus 2 tables olive oil
½ cup fresh chopped parsley
¼ cup heavy cream
,½ cup white wine
8 think hickory bacon slices
1 small can of chopped jalapeño peppers
Put in a large pot beans and cover with double the amount of water and cover and let stand overnight 12 hours. You can also just boil them for 1 and ½ hours as per instructions on package and skip my first step. Next drain beans rinse well and put back in your pot and cover with water at least 1 inch past the top of the beans peel onions and poke one around with the cloves and add to the pot of beans also add one whole peel carrot and your 4 slices of bacon cut in half and the two thyme branches bring to a boil and boil for 45 minutes to an hours until beans are soft. In the mean time add to a frying pan butte, olive oil and the remaining 4 slices of bacon chopped small render for 3 minutes then add the remaining onion chopped small and the carrot thin sliced cook over medium heat for 15 minutes until veggies are gook add boudain after you remove it from the casing and cook it with the vegetables for 5 minutes crumble ling it with a spatula. Next add the wine to the Boudain mixture mix well. Remove the whole onion, carrot, thyme and bacon and discard. Add your Boudain and veggie mixture to the pot of beans add cream, the small can of chopped jalapeño pepper not drained and the parsley, season with salt and pepper and mix well. Serve with crusty French bread and or top with shredded cheese!!
