Yield: 8 servings
|2.00 tablespoon||bacon fat|
|1.00 cup||chopped onions|
|¼ cup||chopped celery|
|2.00 \N||bay leaves|
|½ pounds||andouille sausage; cut 1/2 slices,|
|1 \N||; see * note|
|1.00 tablespoon||minced garlic|
|1.00 pounds||navy beans|
|8.00 cup||water; to 10 cups|
|1 \N||tabasco sauce; to taste|
|1 \N||salt; to taste|
|1 \N||freshly-ground black pepper; to taste|
* Note: See the "Andouille Sausage" recipe which is included in this collection.
In a large heavy saucepan, heat the bacon fat. When the fat is hot, saute the onions and celery for about 5 minutes. Season with salt and pepper. Add the bay leaves. Add the sausage and garlic and continue to saute for 3 minutes. Add the beans and water. Bring the liquid up to a boil and reduce to a simmer. Cook for about 2 hours, or until the beans are soft and creamy. Season with salt, pepper, and Tabasco sauce. Remove the bay leaf. This recipe yields 8 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2431 broadcast 11-11-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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