|2.00 tablespoon||vegetable oil|
|½ pounds||andouille sausage; finely chopped|
|2.00 cup||julienned onions|
|½ cup||chopped celery|
|1||salt; to taste|
|1||cayenne pepper; to taste|
|2.00 tablespoon||chopped garlic|
|1.00 pounds||navy beans; rinsed, soaked|
|1||; overnight, drained|
|8.00 cup||water; to 10 cups|
|¼ cup||chopped green onions|
In a small stock pot, heat the vegetable oil. When the oil is hot, add the Andouille and render for 3 to 4 minutes. Stir in the onions and celery. Cook the vegetables for 2 to 3 minutes, or until the vegetables start to wilt. Season the vegetables with salt and cayenne. Stir in the garlic, beans, and bay leaves. Add the water and bring the liquid up to a boil. Reduce to a simmer and cook for 3 hours, uncovered, or until the beans are soft and creamy. Stir the mixture occasionally and check the seasonings for salt and cayenne.
Stir in the green onions. Serve the beans with the Pan-Fried Catfish (the recipe for which is included in this collection). This recipe yields 8 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A06 broadcast 01-20-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
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