| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Bacon fat |
| 1 |
c |
Chopped onions |
| 1/4 |
c |
Chopped celery |
| 2 |
|
Bay leaves |
| 1/2 |
lb |
Andouille sausage, cut into; 1/2- inch slices |
| 1 |
tb |
Minced garlic |
| 1 |
lb |
Navy beans |
| 10 |
c |
Water |
|
|
Tabasco to taste |
|
|
Salt and pepper |
|
8 |
servings |
INSTRUCTIONS
In a large heavy saucepan, heat the bacon fat. When the fat is hot, saut_
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 saut_ 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. Remove the bay leaf. Yield:
Recipe By :ESSENCE OF EMERIL SHOW #EE2431
Posted to MC-Recipe Digest V1 #303
Date: Fri, 15 Nov 1996 07:57:59 -0500
From: Meg Antczak <meginny@frontiernet.net>
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