New Orleans Style White Beans and Rice

New Orleans Style White Beans and Rice

I made this for a dinner party we had on Sunday night. My grandparents, mom, and step dad came over. Everyone enjoyed it! We planned to make extra so we could have it for Mike's lunches and a dinner the next night but there were barely any leftovers! We served this with grilled sausage and boudain, a french bread loaf, and a salad. It was a very good meal! 

Ingredients:

½ bag white northern beans

4 stalks of celery, washed and stems removed

1 small green bell pepper, washed and seeds removed

2 tablespoons vegetable oil

2 tablespoons smartbalance butter

1 tablespoon ground white peppercorn

1 tablespoon salt

1 ½  tablespoons garlic powder

1 ½ tablespoons onion powder

2 bay leaves

¼ tablespoon paprika

¼ tablespoon onion powder

½ tablespoon mustard powder

½ tablespoon ground thyme

2 cups vegetable stock

2 ½ cups water

Green onion – sliced thinly

Directions:

Soak beans in water in a Dutch oven pot overnight or at least 9 hours.

Drain and rinse beans, set aside.

Chop the bell pepper and celery in a food processor or chop in very little pieces. If you use a food processor, do not over chop or it will get runny.

In a Dutch oven heat the oil and smartbalance butter on medium heat. Add the bell pepper and celery. Let cook and stir occasionally for about 5 minutes. 

Then add all of your spices besides the salt, bay leaves, and white peppercorns.

Cook the spices for 2 minutes.

Add the beans, water, and vegetable stock.  Add the salt and white peppercorns. 

Boil the water. Then cover and simmer for 3-4 hours. Stir every 5 to 10 minutes. Add more salt or white peppercorns if desired.

Serve over white rice and top with chives (green onions). Enjoy!! 

New Orleans Style White Beans and Rice

 Servings: 6-8

Ingredients:

½ bag white northern beans

4 stalks of celery, washed and stems removed

1 small green bell pepper, washed and seeds removed

2 tablespoons vegetable oil

2 tablespoons smartbalance butter

1 tablespoon ground white peppercorn

1 tablespoon salt

1 ½  tablespoons garlic powder

1 ½ tablespoons onion powder

2 bay leaves

¼ tablespoon paprika

¼ tablespoon onion powder

½ tablespoon mustard powder

½ tablespoon ground thyme

2 cups vegetable stock

2 ½ cups water

Green onion – sliced thinly

Directions:

Soak beans in water in a Dutch oven pot overnight or at least 9 hours.

Drain and rinse beans, set aside.

Chop the bell pepper and celery in a food processor or chop in very little pieces. If you use a food processor, do not over chop or it will get runny.

In a Dutch oven heat the oil and smartbalance butter on medium heat. Add the bell pepper and celery. Let cook and stir occasionally for about 5 minutes. Then add all of your spices besides the salt, bay leaves, and white peppercorns.

Cook the spices for 2 minutes.

Add the beans, water, and vegetable stock.  Add the salt and white peppercorns.

Boil the water. Then cover and simmer for 3-4 hours. Stir every 5 to 10 minutes. Add more salt or white peppercorns if desired.

Serve over white rice and top with chives (green onions).

New Orleans Style White Beans and Rice

I made this for a dinner party we had on Sunday night. My grandparents, mom, and step dad came over. Everyone enjoyed it! We planned to make extra so we could have it for Mike's lunches and a dinner the next night but there were barely any leftovers! We served this with grilled sausage and boudain, a french bread loaf, and a salad. It was a very good meal! 

Ingredients:

½ bag white northern beans

4 stalks of celery, washed and stems removed

1 small green bell pepper, washed and seeds removed

2 tablespoons vegetable oil

2 tablespoons smartbalance butter

1 tablespoon ground white peppercorn

1 tablespoon salt

1 ½  tablespoons garlic powder

1 ½ tablespoons onion powder

2 bay leaves

¼ tablespoon paprika

¼ tablespoon onion powder

½ tablespoon mustard powder

½ tablespoon ground thyme

2 cups vegetable stock

2 ½ cups water

Green onion – sliced thinly

Directions:

Soak beans in water in a Dutch oven pot overnight or at least 9 hours.

Drain and rinse beans, set aside.

Chop the bell pepper and celery in a food processor or chop in very little pieces. If you use a food processor, do not over chop or it will get runny.

In a Dutch oven heat the oil and smartbalance butter on medium heat. Add the bell pepper and celery. Let cook and stir occasionally for about 5 minutes. 

Then add all of your spices besides the salt, bay leaves, and white peppercorns.

Cook the spices for 2 minutes.

Add the beans, water, and vegetable stock.  Add the salt and white peppercorns. 

Boil the water. Then cover and simmer for 3-4 hours. Stir every 5 to 10 minutes. Add more salt or white peppercorns if desired.

Serve over white rice and top with chives (green onions). Enjoy!! 

New Orleans Style White Beans and Rice

 Servings: 6-8

Ingredients:

½ bag white northern beans

4 stalks of celery, washed and stems removed

1 small green bell pepper, washed and seeds removed

2 tablespoons vegetable oil

2 tablespoons smartbalance butter

1 tablespoon ground white peppercorn

1 tablespoon salt

1 ½  tablespoons garlic powder

1 ½ tablespoons onion powder

2 bay leaves

¼ tablespoon paprika

¼ tablespoon onion powder

½ tablespoon mustard powder

½ tablespoon ground thyme

2 cups vegetable stock

2 ½ cups water

Green onion – sliced thinly

Directions:

Soak beans in water in a Dutch oven pot overnight or at least 9 hours.

Drain and rinse beans, set aside.

Chop the bell pepper and celery in a food processor or chop in very little pieces. If you use a food processor, do not over chop or it will get runny.

In a Dutch oven heat the oil and smartbalance butter on medium heat. Add the bell pepper and celery. Let cook and stir occasionally for about 5 minutes. Then add all of your spices besides the salt, bay leaves, and white peppercorns.

Cook the spices for 2 minutes.

Add the beans, water, and vegetable stock.  Add the salt and white peppercorns.

Boil the water. Then cover and simmer for 3-4 hours. Stir every 5 to 10 minutes. Add more salt or white peppercorns if desired.

Serve over white rice and top with chives (green onions).