Andouille Smothered Beans

2 Tablespoon Vegetable oil
1/2 Pound Andouille sausage; finely chopped
2 Cup Julienned onions
1/2 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
1/4 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 Pan-Fried
Catfish (the recipe for which is included in this collection). This recipe
yields 8 servings.