White Beans Orleans
|White beans||1 Pound|
|Sweet paprika||2 Teaspoon|
|Dried thyme leaves||2 Teaspoon|
|Garlic powder||1 1⁄2 Teaspoon|
|Onion powder||1 Teaspoon|
|Pepper white||1 Teaspoon|
|Dried oregano leaves||1 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Chopped onions||3 Cup (48 tbs)|
|Chopped green bell peppers||2 Cup (32 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Defatted chicken stock||4 1⁄2 Cup (72 tbs)|
|Peeled chopped tomatoes/Two 14 1/2-ounce cans chopped tomatoes||4 Cup (64 tbs)|
|Minced fresh garlic||2 Teaspoon|
|Apple juice||1 Cup (16 tbs)|
Day 1: Add enough water to the beans to cover them by 3 or 4 inches, and soak overnight in the refrigerator.
As the beans absorb the water, they will more than double in volume.
Day 2: Combine the seasoning mix ingredients in a small bowl.
Drain the beans and set aside.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Add 2 cups of the onions, 1 cup bell peppers, the celery, and 2 tablespoons of the seasoning mix.
Stir and cook until the vegetables start to turn brown, about 5 minutes.
Add 1/2 cup of the stock, scrape the bottom of the pot to clear it of all the browned bits, and cook until the liquid evaporates, about 5 minutes.
Add the remaining onions, stir and scrape the bottom of the pot, and cook 5 minutes.
Add the tomatoes and the remaining seasoning mix and bell peppers.
Clear the bottom of the pot and cook 5 minutes.
Add the drained beans, 3 cups of stock, and the garlic, and cook 10 to 12 minutes.
Reduce the heat to medium and cook 50 minutes.
Stir in the remaining 1 cup of stock and the apple juice, and cook until the beans are tender, and the liquid is thick and starts to look creamy, about 50 minutes more.