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@...
03-19-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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