Tuesday, October 13, 2009

white beans: it's what's for dinner

Around here, we have many special days. Red beans and rice on Mondays. Seafood on Fridays. Rules that most people observe (but I still forget).

I don't remember if there's a day for white beans, but since I missed red beans (and then heard about it from Ms. Makeda) this week, I got to craving some white beans.

I didn't get the Camellia beans, which was my first choice. I was at Whole Foods so just grabbed some white navy beans. That makes me sad, but at least they're organic.

And this video is pretty much exactly what I'm doing.

I did a search and found this and it tickled me because it was exactly what I'd planned on my own. Does this make me even just a little bit Cajun, that I cook like 'em? I just will use Crystal hot sauce instead of Tabasco (a little too vinegary). I'm not using Tasso like they're not because I have some andouille frozen that I got on sale.

So, to quickly state:

Soaking about a pound of white beans overnight (after cleaning).

The next day, saute the trinity (onion, celery, bell pepper) and garlic. I'll saute the andouille in there to give a rich flavor.

Add all that to the beans in the crock pot, covering with water (not too much water though - not making soup).

Add some Tony Chachere's or other Creole seasoning, some bay leaves, some black pepper, some hot sauce and/or cayenne pepper.

Cook about four hours on high, check (beans should split a bit), adjust seasonings as necessary.

Serve on rice with cornbread.

Oh soul, now I'm hungry!!

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