Recipe - Andouille Smothered Beans

2 tablespoon Vegetable oil
One half pound Andouille sausage; finely
chopped
2 cup Julienned onions
One half 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
One fourth cup 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 PanFried Catfish
(the recipe for which is included in this collection). This recipe
yields 8