A good pot of beans has been said to be a good fortune. For many of us in the south it is a weekly staple. For New Orleanians in particular, Mondays mean red beans. Traditionally, Mondays served as “wash days.” And in an effort of early multitasking, the women of the house would set their beans on to stew, while they tended to the laundry. Kidney, Black Eye, Black, Great Northern, Butter and many more varieties have provided substance to many tables in different ways. The white bean is among my favorite. It doesn’t need soaking, and provides the right amount of cream and flavor that your buds are looking for. 1 lb. Navy Beans 1 lb. Sausage or Smoked Meat (optional) 1 C Onion, chopped 1 C Bell Pepper, chopped 1 C Celery, chopped 4-5 Garlic Cloves, minced 1 Tsp Garlic Powder 1 Tsp Thyme 1 Tsp Oregano 1 Bay Leaf 1/2 C Parsley, finely chopped 1/2 C Green Onion, finely chopped 4 C Chicken or Vegetable Stock 4-6 C Water Creole Seasoning to taste Salt and pepper to taste Tabasco, Crystal, or Louisiana Hot Sauce to taste (optional) Liquid Smoke, a capful (optional)
{To Prepare} Soak the white beans overnight. Drain and rinse the beans. Set aside. In a dutch oven, or generous pot, sauté the sliced sausage or smoked meat. Add the onion and sauté for a few minutes to release the sugar. Add the bell peppers, celery and garlic and sauté until translucent. Add the rinsed beans, water, stock, liquid smoke, creole seasoning, salt, pepper and dry seasonings. The liquid should be a thumb length above the beans. Bring the mixture to a rolling boil and bring the beans down to a simmer. Uncovered, simmer the beans for 2 hours, stirring and adding additional water if needed. I typically mash a portion of the beans again the sides of the pot to create a creamier texture. Towards the end of the simmer, add the fresh parsley and green onions, stirring to incorporate. Add hot sauce to taste. Serve and enjoy.
*For the vegetarian option, exclude the meat, use 1 Tbsp of oil and use vegetable broth or water.