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
