*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was a great quick and easy recipe!!! I found the oil to be unnecessary, as the grease from the sausage was more than enough to sautee the onion...it worked great. Like others suggested, I used only 1 can each of the beans (perfect amount), in addition adding an extra can of tomatoes and used diced with jalepanos to spice it up a bit. I also substituted 4 serrano chiles for the 5 regular (it was hot, but a GOOD burn!) and used 5 cloves of garlic. Turned out I didn't have any parsley, but I don't think the dish suffered too much as a result. It was awesome served with 7 grain wild rice that I cooked in chicken broth, 1/2 tsp chile powder, 1 tsp garlic salt, and a dash of old bay. Thanks victoria!!!
Holey-moley this was as hot as Dante's Inferno! And I am from SOUTHERN Texas!!! I am making it again tonight as it is VERY good but I will be leaving out some of the heat! Whew! If you're from up north you've been warned.;)
Wow!!! Great meal! My husband and I go to New Orleans several times a year and he has been telling everyone this is the best he has ever had. I used 2 cans of chunky rotel tomatoes and it was the perfect heat for us. Can't wait to make it again.