Try this southern staple, white beans and rice, at your next tailgate.
White beans and rice
Servings 8
Ingredients
Ingredients for white beans
- White Beans 1 lb dry beans or 30 oz canned white beans
- 2 tbsp cooking oil
- 1 cup Onions diced
- ½ Celery diced
- ½ cup Peppers diced
- ½ cup red pepper diced
- 2 tbsp Garlic minced
- 2 tbsp unsalted butter
- 1 cup green onions
- 3 tbsp unsalted butter
- 1 cup cubed ham
- 6 cups chicken stock
- 2 tbsp Cajun Spice
- Salt and pepper
Ingredients for rice:
- 1 tbsp unsalted butter
- 1 cup parboiled rice
- 1 ½ cup water
- Salt and pepper
Instructions
Instructions for beans:
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Rinse beans thoroughly, soak dry beans overnight, typically 16-24 hours for the best results. Be sure there is plenty of water to soak beans. Rinse beans the next day and prepare for cooking.
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In a medium stock pot, add oil***add onions, celery & red & green peppers. Add garlic and sauté until translucent. Add Cajun spice.
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Add butter & diced ham; continue to cook for 5-7 minutes. Add the beans to the pot along with chicken stock.
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Bring pot up to a simmer and allow to cook for 20-25 minutes. Turn off heat and allow to sit for 10-15 minutes.
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If you want the beans more creamy, mash the beans with a spatula or use an immersion blender and pulse beans until the desired consistency.
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Serve over rice and garnish with green onion! Enjoy!
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Taste, Salt & Pepper if needed.
Instructions for rice:
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In small pot, add water salt & pepper. Bring to boil and add rice. Bring back to boil and cut off the heat. Allow to sit for 20-25 minutes. Add butter and stir rice. Ready to serve!
Recipe Notes
Chef’s Tip: You can add collard greens to this recipe as well. Serve with buttermilk cornbread, French bread or over rice. Chef’s tip: bacon fat can be used as a substitute to oil Chef’s tip: For more flavor, replace ham with tasso or andouille sausage Chef’s tip: The longer the beans cook, the more flavor will come out in this dish
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