This is based on a recipe from Emeril.
Makes: 6 servings
Prep time: 24 hours 15 mins (includes overnight bean soak)
Cook time: 3 hours
Printable Recipe
Ingredients:
- 1 lb dried navy beans
- 1 T olive oil
- 1 lb smoked sausage, sliced into 1/2 inch rounds
- 2 cups onion, chopped
- 1 1/2 T garlic, minced
- 2 bay leaves
- 2 sprigs fresh thyme
- 5 cups chicken stock
- 3 cups water
- 2 t salt
- 1 1/2 t black pepper
- 1/2 t cayenne pepper
1. Rinse beans then soak in cold water overnight. Drain and rinse.
2. In a large pot or Dutch oven, heat the oil over medium heat. Add the sausage and saute until browned. Remove and drain.
3. Add the onions to the pot and cook 2-3 minutes, stirring occasionally. Add the garlic and cook, stirring, for 1 minute.
4. Add the sausage back to the pot and stir in the beans, bay leaves, thyme, chicken stock, water, salt, pepper and cayenne. Bring to a boil and reduce to a simmer. Cook covered for 2 1/2 - 3 hours stirring occasionally.
5. Add salt and pepper as desired. Mash some of the beans using a potato masher. Simmer another 30 minutes, uncovered, until beans are tender and beginning to fall apart.
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