Andouille Smothered Beans Recipe - Cooking Index
Andouille Smothered Beans Recipe - Cooking Index
| 2 tablespoons | Vegetable oil | |
| 1/2 lb | Andouille sausage - finely chopped | |
| 2 cups | Julienned onions | |
| 1/2 cup | Chopped celery | |
| Salt - to taste | ||
| Cayenne pepper - to taste | ||
| 2 tablespoons | Chopped garlic | |
| 1 lb | Navy beans - rinsed, soaked overnight, drained | |
| 2 | Bay leaves | |
| 8 cups | Water - to 10 cups | |
| 1/4 cup | Chopped green onions |
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.
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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