Reprinted with permission. These are similar to the familiar red beans and rice, but aren't known as much outside of Louisiana. I like them because of thee extra creaminess the white beans lend to the dish.
1cup(215g) dried white beans plus 4 cups (950ml) water or
2cans(15 oz or 425g each), rinsed and drained, plus 2 cups (475ml) water
salt and pepper, to taste
Cooked rice, for serving
Instructions
Stove-Top Directions
Heat the olive oil over medium heat in a soup pot Add the onion and saute until translucent, about 5 minute, and then add the bell pepper and garlic Saute for 2 minutes more, and then add the celery, herbs, spices, bouillon, and dry or canned beans and appropriate amount of water.
Bring to a boil over high heat and then decrease the heat to low and cover. Cook until the beans are soft and ready to eat. It will only take about 15 or 20 minutes if you are using canned beans, but it will take 40 to 70 minutes for dried beans. If they are a little watery, increase the heat, uncover, and cook until they are the thickness you prefer. Remove the bay leaves. Taste and add salt and pepper to your liking Serve over rice.
Slow Cooker Directions
Heat the olive oil over medium heat in a soup pot. Add the onion and saute until translucent, about 5 minutes, and then add the bell pepper and garlic. Saute for 2 minutes more. Transfer to the slow cooker and add the rest of the ingredients except the salt and pepper, but use only 3 cups (700ml) water. Cook on low for 8 to 10 hours.
Remove the bay leaves. Taste and add salt and pepper to your liking. Serve over rice.