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Ingredientes
- 2 Tbsp. Vegetable oil
- 1/2 lb Andouille sausage finely minced
- 2 c. Julienned onions
- 1/2 c. Minced celery Salt to taste Cayenne pepper to taste
- 2 Tbsp. Minced garlic
- 1 lb Navy beans rinsed, soaked overnight, liquid removed
- 2 x Bay leaves
- 8 c. Water to 10 c.
- 1/4 c. Minced green onions
Direcciones
- In a small stock pot, heat the vegetable oil. When the oil is warm, add in the Andouille and render for 3 to 4 min. Stir in the onions and celery. Cook the vegetables for 2 to 3 min, or possibly till the vegetables start to wilt. Season the vegetables with salt and cayenne. Stir in the garlic, beans, and bay leaves. Add in the water and bring the liquid up to a boil. Reduce to a simmer and cook for 3 hrs, uncovered, or possibly till the beans are soft and creamy. Stir the mix 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 that is included in this collection).
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 381g | |
| Recipe makes 8 servings | |
| Calories 385 | |
| Calories from Fat 121 | 31% |
| Total Fat 13.49g | 17% |
| Saturated Fat 3.64g | 15% |
| Trans Fat 0.09g | |
| Cholesterol 22mg | 7% |
| Sodium 434mg | 18% |
| Potassium 1461mg | 42% |
| Total Carbs 48.24g | 13% |
| Dietary Fiber 18.7g | 62% |
| Sugars 9.12g | 6% |
| Protein 18.94g | 30% |
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