Creole White Beans & Rice by Chef Jernard

Source: CLEO TV

Chef Jernard adds white beans to this traditional creole red beans and rice dish. Plus, he adds the holy Lousiana trinity ingredients for the flavor base.

Ingredients

1-pound dried white beans or Short cut with 2-15.5 oz cans of white beans
4 tablespoons olive oil
1 large onion, chopped
1 green pepper, chopped
2 tablespoons minced garlic
2 sticks celery, chopped
2 diced tomatoes
1 quart of vegetable stock
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
2 tablespoons of liquid smoke
3 cups of vegetable stock
2 cups of long-grain white rice

Instructions

If using dry beans, rinse beans, and then soak in a large pot of water for 1 hour. If using canned beans you can start immediately. In a frying pan, heat oil over medium heat. Cook onion, pepper, garlic, and celery in olive oil for 3 to 4 minutes.
Rinse beans, and transfer to a large pot with water unless using can beans. Stir cooked vegetables into beans regardless of cooked or out of the can.
Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning add diced tomatoes. Bring to a boil, then reduce heat to medium-low. Simmer canned beans for 20 minutes and if the beans are dry, simmer for 2 1/2 hours.
Stir liquid smoke into the beans and continue to simmer for 10 minutes.
Meanwhile, prepare the rice. In a saucepan, bring vegetable stock and rice to a boil. Reduce heat, cover, and simmer for 20 minutes.
Serve beans over steamed white rice.

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