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Soak beans overnight. Saute hot links, peppers and onions in a little
cooking oil or olive oil. Cook beans; add vegetables and hot links to last
30 minutes of cooking. Randy Rigg
1 lb Package of red beans
2 md Bell peppers, chopped
1 tb Brown sugar
Salt to taste
2 lb Hot links, sliced
2 md Onions, chopped
1 Pod fresh hot pepper, chop
1 Servings