Saturday, October 9, 2010

Cajun White Beans with Andouille

White beans, seasoned with the Trinity, garlic, green onion, parsley, bacon and andouille sausage, and served over white rice.
White beans, seasoned with the Trinity, garlic, green onion, parsley, bacon and andouille sausage, and served over white rice.

Cajun White Beans with Andouille

White beans are a common dish in this part of the Deep South, second only to red kidney beans for our red beans and rice.

I love these beans and I especially love to take the leftovers, simmer them on the stovetop with some chicken stock for one mighty fine soup y'all! Delish.

Rinse and sort through the beans, soak overnight or add to a stockpot and cover with water plus about 1 inch. Bring to a boil; boil for 3 minutes uncovered, turn off heat, cover and let soak for one hour. 

Heat canola in a cast iron skillet over medium high heat. Quarter and slice sausage into small bite sized pieces, add to hot oil and cook until browned. Use a slotted spoon to transfer to the stockpot with the beans.

Drain beans and return to the pot.

Add the sausage.

To the drippings in the skillet, add the bacon and cook until rendered. Remove the bacon, set aside, and add the onion, bell pepper and celery to the skillet. 

Cook until just browned and beginning to caramelize. Add the garlic and cook another minute. 

Transfer veggies to the beans and sausage; add the bay leaf and cooked bacon. Deglaze the skillet with a bit of water and scrape up any browned bits. Add that to the bean pot. 

Cover everything with fresh water, plus about an inch and a half, and bring to a boil. Reduce heat and simmer for about 1-1/2 hours, stirring occasionally, or until beans are tender and gravy is thickened. Add additional water if needed to thin. 

Stir in the green onion, parsley, Cajun seasoning, salt and pepper and simmer another 5 minutes. Taste and adjust seasonings. Serve over hot rice with cornbread and pass the hot sauce at the table.

In fact, these are made very similar to our red beans and rice, but with much less liquid, resulting in a much thicker, almost stew-like bean dish. 

If you prefer a thinner bean gravy, just simply use more water or stock and serve them up once they thicken. As the beans sit, they will also continue to thicken, of course.

To thin a bit, stir in just a little chicken broth; to make into soup, stir in more. The flavor is already infused into the beans so the broth does not dilute the flavor.

A favorite and most delicious way to serve Cajun White Beans are with shrimp boulettes right in the bowl and a side of cornbread wouldn't hurt either. This is also a great base for beans and greens and white beans and shrimp. See the cook's notes at the bottom of the recipe for details.

See more of my favorite bean recipes on my Pinterest page!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

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Posted by on October 9, 2010
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