Andouille Smothered Beans Recipe Halltaste

 Andouille Smothered Beans

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