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Andouille Smothered Beans
2
1
2
1
Tablespoon Vegetable oil
/2 Pound Andouille sausage; finely chopped
Cup Julienned onions
/2 Cup Chopped celery
Salt; to taste
Cayenne pepper; to taste
2
1
2
8
1
Tablespoon Chopped garlic
Pound Navy beans; rinsed, soaked overnight, drained
Bay leaves
Cup Water; to 10 cups
/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 PanāFried
Catfish (the recipe for which is included in this collection). This recipe
yields 8 servings.
Andouille Smothered Beans
15
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