Andouille Smothered Beans

• 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

1. In a small stock pot, heat the vegetable oil.
2. When the oil is hot, add the Andouille and render for 3 to 4 minutes.
3. Stir in the onions and celery.
4. Cook the vegetables for 2 to 3 minutes, or until the vegetables start to wilt.
5. Season the vegetables with salt and cayenne.
6. Stir in the garlic, beans, and bay leaves.
7. Add the water and bring the liquid up to a boil.
8. Reduce to a simmer and cook for 3 hours, uncovered, or until the beans are soft and creamy.
9. Stir the mixture occasionally and check the seasonings for salt and cayenne.
10. Stir in the green onions.
11. Serve the beans with the pan-fried fish.

vegetable oil, sausage, onions, celery, salt, garlic, navy beans, bay leaves, water, green onions

Taken from www.foodnetwork.com/recipes/emeril-lagasse/andouille-smothered-beans-recipe.html (may not work)