Trout Alla Savoia

• 4 cleaned whole trout (250 to 300 grams each)
• salt and pepper
• flour
• 3 oz. butter
• 5 tsp. oil
• 1/2 lb. mushrooms, sliced thin
• 1 tsp. lemon juice
• 1/4 lb. spring onion, sliced thin
• 1/4 c. fresh white breadcrumbs
• 1 lb. dried pinto beans
• 1 ham bone with meat still on it
• 2 c. chopped onion
• 1 tsp. chopped garlic
• 1 tsp. celery salt
• 1 tsp. seasoned salt
• 1/2 tsp. pepper
• Tabasco, Louisiana red hot sauce and cayenne pepper to taste
• 2 qt. water
• 1 lb. smoked sausage, sliced in 1/2-inch pieces
• cooked rice

1. In large pan, cover beans with water and soak overnight. Drain and cover with approximately 2 quarts fresh water.
2. Add ham bone, onion, garlic, celery salt, seasoned salt, pepper and a few dashes of cayenne pepper, Tabasco and Louisiana red hot sauce. Bring to a boil; reduce heat and simmer, covered, for several hours or until beans are tender and liquid is thickened.
3. Remove ham bone.
4. Add sausage and simmer for 1 hour longer.
5. Adjust seasonings and water when necessary.
6. Serve over hot cooked rice as a main course.

trout, salt, flour, butter, oil, mushrooms, lemon juice, spring onion, fresh white breadcrumbs, pinto beans, ham bone, onion, garlic, celery salt, salt, pepper, cayenne pepper, water, sausage, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=346898 (may not work)