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.