White beans with pickled pork and pickled-pork sausages from Hot Links and Country Flavors: Sausages in American Regional Cooking (page 87) by Bruce Aidells and Denis Kelly

  • scallions
  • green bell pepper
  • Show all ingredients...
  • Serves : 5-6

  • EYB Comments

    Can substitute red bell pepper for green bell pepper, and other smoked sausage for the book's "Pickled-pork sausage" specified in this recipe. Can use the book's "Pickled pork," p58, or substitute ham. White beans soak overnight.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute red bell pepper for green bell pepper, and other smoked sausage for the book's "Pickled-pork sausage" specified in this recipe. Can use the book's "Pickled pork," p58, or substitute ham. White beans soak overnight.

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