Andouille Smothered Beans
- 2 tablespoon(s) vegetable oil
- 1/2 pound(s) sausage, andouille; chopped, finely
- 2 cup(s) onion(s); julienned
- 1/2 cup(s) celery; chopped
- to-taste salt
- to-taste cayenne pepper
- 2 tablespoon(s) garlic clove(s); chopped
- 1 pound(s) navy beans; soaked
- 2 bay leaves
- 8 cup(s) water
- 1/4 cup(s) green onion(s); chopped
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 with Pan-Fried Catfish
Contributor: EMERIL LIVE with Emeril Lagasse
Yield: 8 servings