| 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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