Andouille Smothered Beans

Course : Cajun
Serves: 8
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2 tablespoons Vegetable oil
1/2 pound Andouille sausage -- finely chopped
2 cups Julienned onions
1/2 cup Chopped celery
1 teaspoon salt -- to taste
1 teaspoon Cayenne pepper -- to taste
2 tablespoons garlic Chopped
1 pound Navy beans -- rinsed, soaked overnight, drained
2 pieces bay leaves
8 cups Water -- to 10 cups
1/4 cup Chopped green onions

Preparation / Directions:

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). Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A06 broadcast 01-20-1997) Formatted for MasterCook by MR MAD, aka Joe Comiskey - 03-19-1997

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