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White Beans and Rice

White Beans & Rice: It’s Not All Red Beans Down Here

I know. I know. Red Beans & Rice is like a staple down here. Believe me, I know.

I also know that I really like Red Beans & Rice. Especially if it is seasoned with some spicy sausage.

But here’s the deal… I love White Beans. Sure, Red Beans are cool, but they ain’t got nothing on White Beans. 😉

The #SundaySupper Connection

#SundaySupper. I’m sure you’ve heard me talk about it before.

It is so important for families to gather together around the family table as often as possible. And #SundaySupper is the perfect place to start.

We are all too busy today. And family pays the price. The one thing that can really last… the one thing that can really bring meaning and purpose in life… that is the thing that suffers from our hectic modern lifestyles. #SundaySupper is a way to recapture some semblance of control, some way to grab ahold of what is most important in life.

Red Beans… White Beans… It’s All New Orleans, Baby!

Navy Peas are small. I think that’s why I like them. I like small beans.

Red Beans & Rice is such a staple down here. It’s ingrained in our culture.

All across South Louisiana, Mondays are considered Red Beans & Rice days. Legend has it that Mondays were wash days. Back before electric washers and dryers, clothes had to be washed by hand. It was work. And it took time. Lots of time. That meant there wasn’t much time for cooking on Mondays. So, folks would put a pot of red beans on the stove on low heat and let them cook down while they did the wash.

Red beans are pretty simple, so folks would throw a ham bone or some sausage into the pot to add a bit of flavor.

But here’s my little secret… I really prefer White Beans.

And guess what. White Beans are real New Orleans too!

This week we were asked to pick a #SundaySupper recipe that has been posted some time in the last year and to make it our own. I chose Red Beans & Rice. But, from the start I knew I wanted to do White Beans.

The Red Beans & Rice recipe at TheHandThatRocksTheLadle.WordPress.com was originally inspired by Emeril Lagasse.

I have always wanted to share my White Beans recipe, and I was quite shocked to realize that I had never posted my White Beans recipe on CatholicFoodie.com.

My bad.

But without any further ado, here is the recipe for White Beans & Rice…

INGREDIENTS

  • 2 lb dried white Navy Peas (I prefer Camellia brand)
  • 2 lb pork sausage (smoked or andouille)
  • 2 yellow onion, chopped
  • 2 green bell pepper, chopped
  • 2 stalk of celery, chopped
  • 4 cloves of garlic, crushed with a mortar & pestle
  • 1/2 teaspoon cayenne
  • 2 teaspoons salt
  • Freshly cracked black pepper, to taste
  • 2 bay leaves
  • 1 bunch parsley, chopped
  • 1 bunch green onions, chopped
  • Long grain rice (prepared according to package directions)
  • Hot sauce for serving (Crystal, Tabasco, or Louisiana Hot Sauce)

DIRECTIONS

  1. Soak the beans overnight in a large bowl. Make sure the beans are covered by at least 3 inches of water.
  2. Drain the water, rinse the beans, and set aside.
  3. Degrease the sausage in a large Dutch oven or stock pot. Remove sausage, slice into half-moons, and set aside.
  4. Sauté the onions, bell pepper, celery and garlic in the sausage grease until softened. Add a little oil (preferably coconut oil or regular olive oil… not extra-virgin), if needed.
  5. Add the beans to the pot along with the sausage.
  6. Pour 16 to 2o cups of water over the beans. Make sure you cover the beans by at least a couple of inches.
  7. Bring to a boil and add the salt, cayenne, and bay leaves.
  8. Reduce heat and simmer, uncovered, for 1.5 to 2 hours, until the beans are tender. Stir occasionally. Add water during simmer, if necessary.
  9. To make the beans creamier, mash some of the beans against the sides of the pot toward the end of the cook time.
  10. Check seasoning and adjust, adding salt, cayenne, black pepper to taste.
  11. A couple of minutes before serving, stir in a handful of the parsley and a handful of the green onions. Provide the remaining parsley and green onions as garnish for individual plates or bowls.
  12. Serve over white rice. Have hot sauce on hand for those who would like to add a little kick to it.

Happy Anniversary to #SundaySupper!!!

A year ago a friend of mine invited me to participate in something called a “progressive dinner.” I had no idea what that was, but I was game. I mean, I do love a party.

It’s hard to believe all that has happened since then.

All I can say is that the importance of #SundaySupper, of families eating together, has been hammered home to me this past year.

Here’s what Isabel, Foundress of the Sunday Supper Movement, had to say about this one year anniversary:

“I have always known that eating Supper Around the Family Table is the best nourishment we can give our families. It is about so much more than just the food that is served.  It is something that the entire family looks forward to. It is about commitment to each other, positive communication and time together. In my heart I know that this is the most important thing I have done for my family.

What I did not realize until recently is how powerful food can be. I have met, connected and shared recipes with an amazing group of people who were brought together by our love for food, family, friendship and mutual respect for each other.

When I wrote these words, one year ago, I had no idea the power they would have and the journey I would embark.  I have chills as I write this post.

…Our first Sunday Supper with bloggers Around the Family Table was the start of that journey.  The first step was a Progressive Dinner featuring fabulous Sunday Supper Recipes by seven talented bloggers; Jeff, Catholic Foodie  | Val, Val’s Food and or Art  | Eileen, Wine Everyday | Sunithi, Sue’s Nutrition Buzz |Renee, Magnolia Days | Donna, Cookistry |Erin, Big Fat Baker.

Beyond our wildest dreams, I don’t think any of us could ever have imagined how Sunday Supper would grow in 2012.  It has truly been one of the most memorable experiences of my life.  I am so thankful for the support from these seven individuals and ALL the contributors.   Week after week, they inspire families to spend time Around the Family Table with amazing  Sunday Supper Recipes.

Together, we have created a movement that has grown in leaps in bounds and is making a difference in the lives of families.  The Sunday Supper Movement took off and received so much recognition, that we have launched our #WeekdaySupper initiative.  It starts off as one day a week and soon becomes a way of life.  This year, we will feature easy Weekday Supper Recipes every day of the week!

It is so true that Food Brings People Together and I couldn’t imagine hand-picking a better group of individuals to break bread with every week!  The friendships, support and memories that have been made are unforgettable.  Thank you for a year of delicious memories.

We are celebrating this week’s birthday event by choosing recipes from contributors that have inspired us in the past year.  Boy was this a tough week… how do you choose just one recipe from 52 weeks of fabulous Sunday Supper Recipes?”

Sunday Supper Appetizers:

 Sunday Supper Soups and Breads:

 Sunday Supper Main Dishes: 

Sunday Supper Veggies: 

SundaySupper Desserts and Snacks: 

 Sunday Supper Breakfast Faves:

Sunday Supper Wine Pairings by ENOFYLZ Wine Blog 

“I am excited to announce a New Addition:  Tablescape by An Appealing Plan, Anniversay Dinner featuring Cheesecake with Fresh Berries orginally posted by The Messy Baker Blog

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.”

What Do You Think?

You are part of this #SundaySupper movement. You are part of the Catholic Foodie. So, what do you think? I want to hear about it in the comments below.

Reader Interactions

Comments

  1. Since I am also from Louisiana (born in New Iberia) I can back you up that white beans are authentic, Jeff. My grandmother used to cook them just like yours but she added in some tomato sauce or maybe paste for color. What a delicious dish you’ve made and it brings me back to meals around my grandmother’s table. Good times! Thank you.

    Reply

    • I lived in Metairie years ago (now back to my home state of MS) and my absolute favorite dish was white beans and rice from a little place near my house named “The Comeback Inn”. So delicious! I’m on a quest to come as close as I can to the dish I remember. Can’t wait to try yours out! 🙂

      Reply

      • Hey Kristen, I know The Comeback Inn! So funny! I am so glad to know that you are on a quest. I’ve been on a quest for years to replicate some of the pizzas from my favorite childhood restaurants. Don’t know if I’ll ever succeed, but I’m having fun trying. 😉 Have you tried the white beans & rice recipe yet? I’d love to know how it turned out. Thanks for the comment!

        Reply

      • Hey Kristen, I know The Comeback Inn! So funny! I am so glad to know that you are on a quest. I’ve been on a quest for years to replicate some of the pizzas from my favorite childhood restaurants. Don’t know if I’ll ever succeed, but I’m having fun trying. Have you tried the white beans & rice recipe yet? I’d love to know how it turned out. Thanks for the comment!

        Reply

  2. I remember hearing my grandmother telling us that monday is wash day when we were small. The funny things is that when I am doing my weekly whole house cleaning session, I end up cooking lentilles because it saves me time in preparing lunch! =)

    I love white beans too, they are so versatile and my husband has approved them too in the house. Unfortunately I always forget to keep them soaked! The ingredients and aromas in your beans pot sound perfect to me, I d love to try your recipe soon.

    Reply

  12. Jeff~ How do I think you for all your support this past year… you were one of the originals and have encouraged and helped me tremendously this past year! Know that it has meant the world to me!

    Reply

  18. I love all beans so this recipe would probably be just as amazing with white or red (or both? or is that too much? 😉 This looks and sounds so good – the perfect thick, hot, comforting dish to eat when it’s cold outside.

    Reply

    • I’ve often cooked Cajun beans and rice with a mixture of red, pinto, and black beans. There’s nothing wrong about mixing up different types of beans, as long as they complement each other. I have noticed that navy/Great Northern beans need to be more heavily seasoned than other kinds of beans.

      Reply

  20. I think we should live in Louisiana 🙂 We all love rice and beans {well, okay not the 6 yo} – white beans, red beans, also black beans they are all delicious to us. I am definitively making these white beans soon 🙂 Thank you for sharing. Bea @ galactopdx

    Reply

  21. ” Legend has it that Mondays were wash days. Back before electric washers and dryers, clothes had to be washed by hand. It was work. And it took time. Lots of time. ”

    NO, NO, NO, Jeff wash day being on Mondays was not legend; it was very true. There is reason that there was a nursery rhyme that said “This is the way we wash the clothes, wash the clothes, wash the clothes. This is the way we wash the clothes early Monday morning. (With Iron the clothes, mend the clothes, bake the bread, churn the cream, go to town, go to church — for the other days of the week). In my city you will find all washers and dryers very busy in senior apartment complexes ON MONDAYS. They are mostly idle the rest of the week. The city water department documents that Mondays are the biggest water usage days throughout the year. Laundry, not lawns, make the difference.

    The recipe is good — though with my tender stomach I have to skip the heat generating spices.

    Reply

  22. I love this dish and preparing to make it. The only thing I’ve always heard is never add salt until beans are cooked tender. Any issues with tough beans?

    Reply

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