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White Beans Orleans

Wylie.Dufresne's picture
Ingredients
  White beans 1 Pound
  Salt 2 Teaspoon
  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
  Cayenne 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)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Method: 
Barbecue
Ingredient: 
Bean
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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