Ingredients
- 2 tablespoons bacon fat
- 1 cup chopped onions
- 1/4 cup chopped celery
- 2 bay leaves
- 1/2 pound Andouille sausage, cut into 1/2-inch slices
- 1 tablespoon minced garlic
- 1 pound navy beans
- 8 to 10 cups water
- Hot pepper sauce, to taste
- Salt and pepper
Directions
In a large heavy saucepan, heat the bacon fat. When the fat is hot, saute the onions and celery for about 5 minutes. Season with salt and pepper. Add the bay leaves. Add the sausage and garlic and continue to saute for 3 minutes. Add the beans and water. Bring the liquid up to a boil and reduce to a simmer. Cook for about 2 hours, or until the beans are soft and creamy. Season with salt, pepper, and hot pepper sauce. Remove the bay leaf.
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