Ingredients Jump to Instructions ↓

  1. 2.00 tablespoon vegetable oil

  2. pounds andouille sausage; finely chopped

  3. 2.00 cup julienned onions

  4. cup chopped celery

  5. 1 salt; to taste

  6. 1 cayenne pepper; to taste

  7. 2.00 tablespoon chopped garlic

  8. 1.00 pounds navy beans; rinsed, soaked

  9. 1 ; overnight, drained

  10. 2.00 bay leaves

  11. 8.00 cup water; to

  12. 10 cups

  13. cup chopped green onions

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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

  4. Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

  5. -19-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

  6. NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000


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