South Louisiana-Style White Beans and Rice

Ingredients

• 1 tablespoon olive oil
• 1 pound smoked or Andouille sausage, sliced
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 large stalk celery, chopped
• 2 cloves garlic, minced
• 1 pound Camellia Brand Great Northern Beans or 1 pound Camellia Brand Navy (Pea) Beans
• 8 to 10 cups water
• 1/4 teaspoon cayenne
• 1 bay leaf
• Salt and pepper, to taste
• Creole seasoning, to taste
• 1/2 cup chopped fresh parsley, + extra for garnish
• 1/2 cup chopped green onions, + extra for garnish
• Hot cooked rice

Instructions

1. Rinse and sort beans.
2. To a large heavy pot over medium heat, add oil.
3. Add sliced sausage to pot, and sauté for 5 minutes.
4. Add onions, bell pepper, celery, and garlic to pot, and sauté until soft and translucent.
5. Add beans, water, cayenne, and bay leaf to pot.
6. Bring to a boil, reduce heat, and simmer uncovered for 1 to 2 hours, or until beans are tender. Add additional water as necessary.
7. For a creamier consistency, mash some beans against the side of the pot.
8. Add salt, pepper, and creole seasoning to taste.
9. Just before serving, stir in fresh parsley and green onions, and serve with hot cooked rice.

Attribution

Recipe and photo used with permission from: Camellia Brand