Cajun White Beans Recipes

WHITE BEANS WITH SHRIMP

Steps:

• Soak the beans. See Notes
• Peel, clean and rinse shrimp. Pat dry with a paper towel and combine with some creole seasoning and set aside. Chop and measure all other ingredients and set aside until needed.
• Starting in a cold dutch oven, saute the bacon until most of the fat is rendered.
• Leaving bacon in the dutch oven, turn down the heat and add the onions, bell peppers and celery. Saute slowly until starting to brown and caramelize, about 6 minutes.
• Turn up the heat and add the garlic and about ⅔ of the Herb and Seasoning Blend. Stir for 2 to 3 minutes until aromatic.
• Add the beans (after draining) and stir well to coat all the beans with the bacon grease, trinity and spices. Saute about 4 or 5 minutes.
• Add a little stock to deglaze the dutch oven (if needed), scraping up all the browned goodness on the bottom.
• Add the remaining stock and the liquid crab boil (see Notes); bring to a full boil, reduce heat to a heavy simmer and continue uncovered for about 5 minutes while all the flavors begin to come together.
• Lower heat to a simmer, cover pot and cook for about 2 to 3 hours, stirring occasionally so it does not stick.
• At about the 2-hour mark, start testing the beans to see if they are getting tender. Remove the cover intermittently if the beans need to thicken once they are soft.
• Once the beans are soft, taste for seasoning. Add the remaining Herb and Spice Blend and 1 teaspoon of salt. The shrimp will absorb some salt so it's OK to be a little salty at this point.
• Add the shrimp by hand, a few at a time, and mix in thoroughly.
• Keeping the beans on a slow simmer, cover the pot and simmer for about 10 to 15 minutes.
• Remove from heat and let sit covered for about 5 minutes. Taste again for salt and add more if desired.
• Remove the bay leaves and serve over long grain rice.

CAJUN-STYLE BEANS AND SAUSAGE

Steps:

• In a large skillet coated with cooking spray, brown sausage. Transfer to a 5-qt. slow cooker. Stir in beans, tomatoes, vegetables, garlic and seasonings., Cook, covered, on low until vegetables are tender, 6-8 hours. Serve with rice.

CAJUN WHITE BEANS

Steps:

• Finely chop the bell pepper, onion, and celery. Brown the salted pork and sausage in a large pot. Remove the meat from the pot and use the grease to saute the vegetables. Add the beans and 6 cups of water and bring to a boil. Add the meat back to the pot and simmer for 1 hour. Mix the seasoning packet and 1-2 cups of water together in a separate bowl then add to the pot and let simmer for another hour.

CAJUN STYLE WHITE BEAN SOUP

Steps:

• Put rinsed beans, in a 4 quart dutch oven and cover beans with water. Bring to a boil, reduce heat, simmer beans, uncovered for 2 minutes. Remove from heat, cover and let stand for 1 - 2 hours. Drain beans and re-rinse.
• Place the beans, water, undrained tomatoes, ham bone, onion, green peppers, celery, garlic and pepper back into same dutch oven. Bring to a boil, reduce heat, cover and simmer for 3 hours or until beans are tender.
• Remove ham bone, when cool, cut meat from bone and return to soup and heat through. Stir in the hot pepper sauce, taste and season with salt.