Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Andouille Smothered Beans Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 8

2 Tablespoon(s) Vegetable oil
1/2 Pound(s) Andouille sausage, finely
2 Cup(s) Julienned onions
1/2 Cup(s) Chopped celery
Salt, to taste
Cayenne pepper, to taste
2 Tablespoon(s) Chopped garlic
1 Pound(s) Navy beans, rinsed soaked
overnight drained
2 Bay leaves
8 Cup(s) Water, to 10 cups
1/4 Cup(s) 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 Pan-Fried Catfish (the
recipe for which is included in this collection). This recipe yields 8
servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV
FOOD NETWORK - (Show # EM-1A06 broadcast 01-20-1997) Downloaded from
their Web-Site - Formatted for MasterCook by MR
MAD, aka Joe Comiskey - 03-19-1997 Recipe by:
Emeril Lagasse Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 63
Calories From Fat: 34
Total Fat: 3.8g
Cholesterol: 0mg
Sodium: 140.6mg
Potassium: 183.1mg
Carbohydrates: 6.4g
Fiber: 2g
Sugar: 2.1g
Protein: 1.8g

Scale this recipe to Servings [?]