Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Smothered White Beans


  • 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
  • Tabasco to taste
  • salt and pepper


  • In a large heavy saucepan, heat the bacon fat. When the fat is hot, sauté the onions and celery for about 5 mintes. Season with salt and pepper. Add the bay leaves. Add the sausage and garlic and continue to sauté 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 Tabasco. Remove the bay leaf.
  • Yields: 8 servings