Everyone knows about the tradition of Red Beans on Mondays in New Orleans. Some people think that red beans are the second best bean in New Orleans. White Beans are just as popular of a dish. They can be found in the middle of the week as specials at restaurants. It is often found as a side to panné rabbit.
2 pound dried white Navy Peas
2 pound Pork Sausage (smoked or andouille)
2 Yellow Onion, chopped
2 Green Bell Pepper, chopped
2 stalks of Celery, chopped
4 cloves of Garlic, crushed with a mortar & pestle
1/2 teaspoon Cayenne
2 teaspoons Salt
Freshly cracked Black Pepper, to taste
2 Bay Leaves
1 bunch Parsley, chopped
1 bunch Green Onions, chopped
Long grain rice (prepared according to package directions)
Soak the beans overnight in a large bowl. Make sure the beans are covered by at least 3 inches of water. Drain the water, rinse the beans, and set aside. Degrease the sausage in a large Dutch oven or stock pot. Remove sausage, slice into half-moons, and set aside. Sauté the onions, bell pepper, celery and garlic in the sausage grease until softened. Add a little oil (preferable coconut oil or regular olive oil… not extra-virgin), if needed. Add the beans to the pot along with the sausage. Pour 16 to 20 cups of water over the beans. Make sure you cover the beans by at least a couple of inches. Bring to a boil and add the salt, cayenne, and bay leaves. Reduce heat and simmer, uncovered, for 1.5 to 2 hours, until the beans are tender. Stir occasionally. Add water during simmer, if necessary. To make the beans creamier, mash some of the beans against the sides of the pot toward the end of the cook time. Check seasoning and adjust, adding salt, cayenne, black pepper to taste. A couple of minutes before serving, stir in a handful of the parsley and a handful of the green onions. Provide the remaining parsley and green onions as garnish for individual plates or bowls. Serve over white rice. Have hot sauce on hand for those who would like to add a little kick to it.
Enjoy!!!
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