Recipe courtesy of Emeril Lagasse
Yield:
8 servings
Level:
Easy

Ingredients

  • 2 tablespoons vegetable oil
  • 1/2 pound Andouille sausage, finely chopped
  • 2 cups onions julienned
  • 1/2 cup chopped celery
  • Salt and cayenne
  • 2 tablespoons chopped garlic
  • 1 pound navy beans, rinsed, soaked overnight, and drained
  • 2 bay leaves
  • 8 to 10 cups water
  • 1/4 cup chopped green onions

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 fish.

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