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Ingredients

• 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

Description

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…

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