Andouille smothered beans

Yield: 8 servings

Measure Ingredient
2.00 tablespoon vegetable oil
½ pounds andouille sausage; finely chopped
2.00 cup julienned onions
½ cup chopped celery
1 \N salt; to taste
1 \N cayenne pepper; to taste
2.00 tablespoon chopped garlic
1.00 pounds navy beans; rinsed, soaked
1 \N ; overnight, drained
2.00 \N bay leaves
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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