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In a medium pot, soak beans overnight in enough water to cover. Drain and rinse. Heat oil in deep pot over low heat. Add flout, onions, and garlic. Stir frequently and cook until light brown. Add 1 lb Holmes Smokehouse Original Sausage. For spicy sensation try Holmes Andouille Sausage. Add enough water to cook the beans, and add seasoning. Cook slowly until beans are tender (about 1 hour), Stirring often. Serve over steamed rive and garnish with green onions.

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Texas Jalapeno Sausage Corn Bread
(approx. 10 servings)

Crumble and cook Holmes Smokehouse Sausage in a heavy iron skillet until slightly brown. Pour off excess fat. In a large bowl, combine remaining ingredients and mix well. Place sausage in square baking pan, then pour in corn bread mixture. Bake in 425 degree oven for 20 minutes or until light brown.

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Holmes Smokehouse Sausage & Okra Gumbo
(approx. 10 servings)

In an aluminum Dutch oven, fry okra in 2 tablespoons oil for 10 minutes, stirring constantly to prevent burning. Remove okra and set aside. Add remaining oil and flour and make a roux in the same pot. Add vegetables and okra to the roux and cook for 5 minutes or until vegetable are tender. Add warm water and simmer for 1 hour. Add Holmes Smokehouse Smoke sausage and seasoning and cook for 30 minutes. Serve over steam rice in a sup bowl and garnish with green onions and sprinkling of file.

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