Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Vegetable oil
     1/2  pound         Andouille sausage -- finely chopped
   2      cups          Julienned onions
     1/2  cup           Chopped celery
                        Salt -- to taste
                        Cayenne pepper -- to taste
   2      tablespoons   Chopped garlic
   1      pound         Navy beans -- rinsed, soaked
                         -- overnight, drained
   2                    Bay leaves
   8      cups          Water -- to 10 cups
     1/4  cup           Chopped green onions

Preparation:

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). Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A06 broadcast 01-20-1997) Formatted for MasterCook by MR MAD, aka Joe Comiskey - 03-19-1997