Going Coastal Recipe: Cajun White Beans
Red beans are not the only beans in Louisiana. Try these white beans as a repose from cliche’. This little gem is from my Gourmand World Cookbook Award nominated cookbook Third Coast Cuisine: Recipes of the Gulf of Mexico. Does it sound like I’m blowing my horn? Damn right! I’m proud of that. You have something you created get international notoriety and you’ll be warming up the old trombone too.
Cajun White Beans
1 pound dry Cannelloni Beans, soaked overnight
1 medium onion, chopped
1 stalk celery, chopped
1 bell pepper, chopped
1/4 lb. pork tasso, sliced
5 cups water
2 tablespoons Cajun Seasoning
Soak beans overnight. The next day, place beans, onion, bell pepper, seasoning, and pork Tasso in a slow cooker. Pour in enough water to cover beans, roughly 5 cups. Cook on low heat for 6-8 hours or until beans are soft.
Super Bowl Recipe: “Reb” Beans and Rice
1 pound Red kidney beans (soaked overnight)
3 cups cooked rice
1 pound breakfast sausage
2 cloves garlic, crushed
1 bell pepper, chopped
1 chopped onion, diced
1 stalk celery, chopped
3 bay leaves
1/2 pound Andouille sausage
1/2 pound smoked pork sausage
1/4 teaspoon Cayenne pepper
Creole seasoningIn a Dutch oven render the breakfast sausage until brown and remove to drain. Sauté the bell pepper, chopped onion, celery in the fat from the sausage (adding cooking oil if necessary). After about five minutes add the garlic and cook another 3 – 5 minutes then add the pork sausage, beans, and water to roughly one-half inch above beans. Drop the bay leaves into the water. Slice both Andouille and smoked sausage and add to pot then season to taste with Cayenne and Creole seasoning. Cook slowly two to three hours, until gravy is thick and beans are tender. Add additional Creole seasoning to taste and serve over rice. Remember to remove the bay leaves.
