These are similar to the familiar red beans and rice, but aren’t known as much outside of Louisiana. I like them because of the extra creaminess the white beans lend to the dish.

YIELD: 4 servings

TOTAL PREP TIME: 20 minutes

TOTAL COOKING TIME: 30 to 90 minutes for stove top, 8 to 10 hours for slow cooker

INGREDIENTS

• 2 tablespoons (28 ml) olive oil
• 1/2 small onion, minced
• 1 bell pepper, cored, seeded, and minced
• 3 cloves garlic, minced
• 2 stalks celery, minced
• 1 1/2 teaspoons thyme
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon oregano
• 1/4 to 1/2 teaspoon cayenne pepper
• 2 bay leaves
• 2 tablespoons (12 g) veggie bouillon
• 1 cup (215 g) dried white beans plus 4 cups (950 ml) water or 2 cans (15 ounces, or 425 g each), rinsed and drained, plus 2 cups (475 ml) water
• Salt and pepper, to taste
• Cooked rice, for serving

INSTRUCTIONS

STOVE-TOP DIRECTIONS:

1. Heat the olive oil over medium heat in a soup pot.
2. Add the onion and sauté until translucent, about 5 minutes.
3. Then add the bell pepper and garlic. Sauté for 2 minutes more.
4. Add the celery, thyme, smoked paprika, oregano, cayenne pepper, bay leaves, veggie bouillon, and dry or canned beans with the appropriate amount of water.
5. Bring to a boil over high heat, then decrease the heat to low and cover.
6. Cook until the beans are soft and ready to eat. It will take about 15 to 20 minutes for canned beans or 40 to 60 minutes for dried beans.
7. If the beans are too watery, increase the heat, uncover, and cook until desired thickness is reached.
8. Remove the bay leaves. Taste and add salt and pepper to your liking.
9. Serve over rice.

SLOW COOKER DIRECTIONS:

1. Heat the olive oil over medium heat in a soup pot.
2. Add the onion and sauté until translucent, about 5 minutes.
3. Then add the bell pepper and garlic. Sauté for 2 minutes more.
4. Transfer the sautéed mixture to the slow cooker.
5. Add the rest of the ingredients except the salt and pepper, using only 3 cups (700 ml) water.
6. Cook on low for 8 to 10 hours.
7. Remove the bay leaves. Taste and add salt and pepper to your liking.
8. Serve over rice.

PER 1-CUP (235 ML) SERVING (DOES NOT INCLUDE RICE): 151.8 calories; 1.1 g total fat; 0.3 g
saturated fat; 14.4 g protein; 21.0 g carbohydrate; 3.8 g dietary fiber; 0 mg cholesterol.