1 medium size "Gouvea's" sausage (or Perdue turkey Italian)
1 can beef or chicken broth
2 cups red beans, soaked overnight (or use canned, rinsed)
1 8 oz. can tomato sauce
1/4 tsp. allspice
2 tbs. oil
3 tbs. chopped parsley
2 diced sweet potatoes
1 cup cabbage, chopped
1 onion, sliced
Boil ham shanks and sausage in enough water to cover for about 20 minutes. Add beans and cook until the beans are tender. Add tomato sauce, broth, onion slices, parsley, potatoes and cabbage. Cook until vegetables are done. Salt to taste and serve.
-compliments of Roslyn LaGrossa
