White Beans

1 Tbs. vegetable oil

1/2 cup chopped onions

1/4 cup chopped celery

1 tsp. salt

1/2 tsp. freshly ground black pepper

2 bay leaves

1 cup chopped boiled ham

1 tsp. chopped garlic

1 pound dried white navy beans, rinsed and sorted over, soaked overnight and drained

8 to 10 cups water (NOTE: I substitute chicken broth for water. You can also replace some of the liquid with evaporated milk for an extra creamy consistency.)

1 teaspoon Tabasco sauce

Heat the oil in a large saucepan over medium-high heat. Sauté the onions and celery with the salt, black pepper, and bay leaves for about 5 minutes. Add the ham and garlic and cook for about 4 minutes. Add the beans and cover with water. Add the Tabasco. Reduce the heat to medium and simmer, uncovered, for about 3 hours, or until the beans are soft and creamy. Stir occasionally.

Remove the bay leaves and serve over steamed white rice.

1/2003 – Emeril Lagasse