Smothered Greens with Andouille, Bacon
Yield - 60 servings
2 LBS BACON (Diced into pieces)
2 LBS ANDOUILLE SAUSAGE (Cut into 3/8 inch thick medallions, then cut into wedges)
2 LBS TASSO (Diced 1/2 inch)
12 BUNCHES MUSTARD GREENS (Cut into 1 inch thick strips)
12 BUNCHES COLLARD GREENS (Cut into 1 inch thick strips)
1/2 GALLON CHICKEN STOCK (See recipe)
In a 12 quart Dutch oven and
When done the beans should be tender, but not mush. Add the cilantro simmer for 5 minutes and serve.
If you like your beans spicy add more jalapeños.
Serve the beans in a large warmed soup tureen or in a 2 inch hotel pan chafer setup.
This is a great recipe to be served with fajitas or other Mexican dishes.
I have also seen the spelling as Charo Beans.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
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Revised: November 21, 2016.