Creole-Style White Beans and Andouille Sausage over Rice

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This is exactly how me, my mother and my grandmother cook(ed our red kidneys. As Emeril's recipe suggested, cooking times varies, pot to pot. As the cooking water is absorbed, lower the heat - you do not want to cook them at a full boil. ***IF you can find CAMELLIA brand beans, they produce a far superior end result with an extremely creamy liquor and bean texture.

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I had planned on making a white chili in my crockpot but it would have been too late to make it. I didn't want to waste my beans that I had soaked overnight when I stumbled onto this recipe. I didn't have any sausage nor a ham hock to add, but I did use ham steak and stewed it with all the other items for several hours. I also added 1 tbsp of Emerils creole seasoning. At this moment my huband is licking the bowl and asking when I will make this recipe again. If it was this good not having all the regular ingredients I can only imagine how good it would be with the right ones.

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I used red beans instead (was looking for a RB&R recipe when I saw this, and about double the andouille (can't have too much. Was better than expected and easier than the typical RB&R recipe. Will try white beans next time, but can't imagine it will matter much.

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This was so good! I took the advice of a previous reviewer and used equal amounts of chicken and beef stock. Just a beautiful dish!

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This dish was absolutely delicious! My husband raved about it for days. We used Great Northern beans, as cannelini beans weren't available at our local grocery. The texture of the white beans was creamier and almost buttery. The sausage gave it just enough kick. I followed the recipe according to how Emeril did it on the show, using equal amounts of chicken and beef stock (both organic. There was such a depth of flavor to be had.
We definitely love red beans and rice but now we've got a new take on it just in case we want something different! Thanks Emeril! :o

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Very easy to make with ingredients that we either had on hand or were easy to find. We used navy beans and they took less time to cook but more water than the recipe called for. Planned to freeze half, but I am not sure that we will have enough left! Served garlic pan-friend greens on the side, perfect dinner.

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I made this last night and it was great. I did not add any salt and that is unusual for me. I also left the skin on the ham hock and left the hock in the whole 3 hours, then peeled off the skin and fat and returned the ham into the pot. Served over rice with cornbread, this is a complete meal.

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I lived in N.O. my whole life and I like this better than red beans and rice. Emeril, thanks for the best beans ever.

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I used 3 bay leaves instead of 2 b/c I love the flavor. This pot of beans came out perfect. No salt or pepper needed! And I like salt.

I soaked my beans in a pot of water in the fridge the night before. So tender and creamy.

Go Emeril!!

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This dish is one of my two favorite Louisiana dishes!

For vegetarians: Leave out the sausage; substitute vegetable broth for chicken stock, and add a dash of smoked paprika.

Excellent white beans!