Andouille Smothered Beans

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
1/2 lb	227g / 8oz	Andouille sausage - finely chopped
2 cups	125g / 4.4oz	Julienned onions
1/2 cup	55g / 1.9oz	Chopped celery
		Salt - to taste
		Cayenne pepper - to taste
2 tablespoons	30ml	Chopped garlic
1 lb	454g / 16oz	Navy beans - rinsed, soaked overnight, drained
2		Bay leaves
8 cups	1896ml	Water - to 10 cups
1/4 cup	15g / 0.5oz	Chopped green onions

Recipe Instructions

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).

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A06 broadcast 01-20-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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