BRYANNA'S NEW ORLEANS-STYLE WHITE BEANS

Serves 6

Everyone knows about red beans and rice from New Orleans, but I was interested to read about a recipe for Creole "butter beans" and rice, a spicy dish made with "slab bacon" and ham.  The "butter beans" are actually a type of Lima bean-- Gigantes, the very large Greek-style lima beans.   I wanted to veganize this dish, but I had no Gigantes (have to go to Vancouver to buy them!), so I used large white kidney beans. We loved this simple dish and enjoyed it for several days running.

 

To give the dish the sensuous feeling that the bacon would add, I used a little bit more olive oil than I might ordinarily use, plus some dark sesame oil for smoky depth of flavor.

PS: I developed this recipe before I learned about the salt-soak and no-soak methods of cooking beans, outlined in last week’s blog, but feel free to adapt the recipe—I’m going to very soon!

 

1 lb. white kidney beans (or Gigantes/giant lima beans/butter beans)

5 cups chicken-style vegetarian broth

Aromatics:

2 Tbs olive oil

1 Tbs dark sesame oil

1 large onion, chopped

1 cup sliced mushrooms

1/2 cup chopped celery with leaves

1 Tbs chopped garlic

Seasonings:

2 Tbs soy bacon bits or chips

2  bay leaves

1 tsp liquid smoke

1/2 tsp dried thyme leaves

1/2 tsp dried marjoram

freshly-ground black pepper to taste

1/8 tsp cayenne pepper (or more to taste)

1/8 tsp ground mace or allspice               

 

Soak the beans in plenty of water overnight.  Drain and add to a large heavy pot with the broth.  Place over medium heat.

 

Meanwhile, heat the oils in a large nonstick frying pan over high heat.  Add the onions and stir-fry until they soften a bit.

 

Add the mushrooms, celery and garlic.  Stir-fry further, until the vegetables are wilted and slightly-browned.  Scrape the vegetables and all of the oil into the pot with the beans.

 

Add the Seasonings to the pot, stir well and bring to a boil over high heat.  Turn down to a simmer, cover, and cook over low heat until the beans are tender, but not mushy, about 1 1/2 to 2 hours.

 

Serve with long grain rice.

 

Nutrition Facts

Nutrition (per serving): 294.4 calories; 24% calories from fat; 8.2g total fat; 0.0mg cholesterol; 71.0mg sodium; 996.3mg potassium; 42.3g carbohydrates; 13.3g fiber; 2.7g sugar; 14.9g protein; 5.8 points.