| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Emlive01 | 8 | servings | |
INGREDIENTS
| 2 | tb | Vegetable oil |
| 1/2 | lb | Andouille sausage; finely chopped |
| 2 | c | Julienned onions |
| 1/2 | c | Chopped celery |
| Salt; to taste | ||
| Cayenne pepper; to taste | ||
| 2 | tb | Chopped garlic |
| 1 | lb | Navy beans; rinsed, soaked |
| ; overnight, drained | ||
| 2 | Bay leaves | |
| 8 | c | Water; to 10 cups |
| 1/4 | c | Chopped green onions |
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). 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 - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-19-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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