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.
- 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
- 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.