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Tomato Kasundi Beans and Sausage

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Tomato Kasundi Beans and Sausage

White beans are slow cooked on the stovetop until tender in a sauce using our Spicy Tomato Kasundi Sauce with added andouille sausage.  You can swap out the andouille sausage for kielbasa if preferred.  We throw in a ham hock for extra smoky flavor.  

Tomato Kasundi Beans and Sausage 


2 cups Dried Roman Beans (roughly 1lb/454g) 

2 medium carrots (small dice)

2 stalks celery (small dice)

1 small onion (small dice)

2 cloves garlic (chopped)

1 bottle Wozz! Spicy Tomato Kasundi Sauce

13 oz Andouille or Kielbasa sausage cut into 1/4 inch thick rings

1 ham hock  or (2 inch piece of good smoked pepperoni cut lengthways in half as a substitute if desired)

1 quart chicken stock

Grated Cotija Cheese (for garnish - optional)

Fresh Chopped Parsley (for garnish - optional)

Sour Cream (for garnish - optional)


Quick Soak Your Beans:

To six cups of hot water, add 2 cups of beans (roughly 1lb/454g)

Bring to a boil and boil for 5minutes.

Turn off the heat and allow beans to soak for 1hour 

Drain beans and set aside.

While Beans Are Soaking, Start The Sauce:

Dice up your vegetables.  Take your celery carrot and onion and cut into even size pieces.  Give them 3 quick pulses in the food processor or small dice them if doing by hand.

Us a thick bottomed sauce pan with a lid.

On medium high heat on stove top, brown the sausage both sides, remove from the pan and set aside.

In the same pan fry off the garlic until starting to color.  Add diced vegetables and continue to heat through for 2 to 3 minutes.

Add chicken stock, ham hock (or pepperoni), 1 bottle of Wozz! Tomato Kasundi and your pre-soaked beans.

Bring beans and vegetables to a boil and turn down to a simmer and cook for 1 hour with lid on, stirring regularly.  Add more water or stock if necessary.

After 1 hour, remove ham hock if using. Check tenderness of the beans, add the set aside sausage and continue cooking with lid off checking beans every 10 minutes for tenderness and stirring regularly to ensure beans don’t catch on bottom of pot. We cooked the beans for an extra 30 minutes.

Season with salt and pepper and finish with a little grated cotija cheese and parsley (both optional)  

A dollop of sour cream on top is also an option

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