New Orleans' Style White Beans
I find that using my Instant Pot pressure cooker means that I will have freshly cooked beans more often (as opposed to canned) because it shortens the cooking time so much. But if you don't have a pressure cooker, see the notes below the recipe.
I find that using my Instant Pot pressure cooker means that I will have freshly cooked beans more often (as opposed to canned) because it shortens the cooking time so much. But if you don't have a pressure cooker, see the notes below the recipe.
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 2 leaves
- 1/2 teaspoon white pepper
- 1 medium onion
- 1 teaspoon dried thyme
- 4 cloves garlic (minced)
- 2 ribs celery
- 1 pound great northern beans (dried)
- 1 small green bell pepper
- 1 tablespoon soy sauce ((or gluten-free tamari))
- 1 tablespoon tabasco (or to taste)
- hickory smoked salt (optional but good, to taste)
- Carbohydrate 0.918466958204473 g
- Cholesterol 0 mg
- Fat 0.0524235416461667 g
- Fiber 0.419535839095545 g
- Protein 0.180582499978 g
- Saturated Fat 0.0151168166613467 g
- Serving Size 1 1 Serving (79g)
- Sodium 8.37540416663667 mg
- Sugar 0.498931119108928 g
- Trans Fat 0.00884676666328667 g
- Calories 4 calories
Step-by-step
- Soak the beans overnight. (Or do a quick-soak by putting them into the pressure cooker with enough water to cover them by three inches. Bring to high pressure and cook for 1 minute. Allow pressure to come down naturally before opening the cooker.)
- Drain the soaking liquid. Put the beans into the pressure cooker with 5 cups water and start heating, uncovered (use the Saute or Brown setting on electric cookers).
- Meanwhile, chop all vegetables fine, by hand or in a food processor. As you chop each one, add it to the pressure cooker. Add remaining ingredients except Tabasco and hickory smoked salt. Check water level in cooker and add another cup if there isn’t sufficient water to cover all ingredients by 1 inch.
- Seal the pressure cooker and set the timer for 12 minutes (electric) or bring to high pressure and cook for 12 minutes once pressure is reached. Remove from heat (or turn off electric cooker) and allow pressure to come down naturally.
- If pressure is not down in 20 minutes, quick-release the pressure. Check beans for doneness. They should be tender, and most should be starting to fall apart. If your beans are still tough, return them to high pressure for a few minutes. If beans are tender, add Tabasco and smoked salt and cook uncovered until liquid reduces and the cooking water starts to become more like a sauce.(Use the Saute or Brown function in electric cookers, on low, if possible.) Stir often to make sure they are not burning on the bottom and to incorporate any dried beans on the sides of the pot. After about 20 minutes, if the liquid still seems watery rather than creamy, you can take an immersion blender and blend part of the beans (be sure to remove bay leaves first).
- Add additional salt to taste. Serve over hot rice with hot sauce on the table.
My Favorite New Orleans-Style White Beans: A Weeknight Staple
As a busy working mom, finding time to cook delicious and healthy meals can feel like a constant uphill battle. Between school drop-offs, client meetings, and after-school activities, the last thing I want to spend hours doing is slaving away in the kitchen. That's why I've become a huge fan of recipes that are both flavorful and quick—and this New Orleans-style white bean recipe is a perfect example.
This recipe isn’t just about convenience, though. It's about capturing the vibrant spirit of New Orleans in a simple, satisfying dish. The rich, savory flavors of the slow-cooked beans, infused with the aromatic herbs and spices, transport me straight to the heart of the French Quarter, even if it's just for a few precious moments during my hectic week. I love how this dish manages to be both comforting and exciting – a perfect balance for my palate.
The secret weapon here? My trusty Instant Pot. While you can certainly make these beans on the stovetop (and I’ve included instructions for that as well, just in case you’re not a pressure cooker devotee), the Instant Pot significantly cuts down on cooking time, making it an achievable weeknight meal. This is crucial for me because even though I love cooking, my time is precious and limited. Honestly, the time saved is almost as satisfying as the delicious meal itself!
I usually make a big batch of these beans on the weekend and portion them out for quick meals throughout the week. They're fantastic served over rice, as suggested, but they also pair beautifully with grilled chicken, fish, or even a simple salad. The creamy texture and intense flavor make them a surprisingly versatile addition to various meals. I often find myself adding a dollop of sour cream or a sprinkle of fresh parsley to elevate the flavors even further, depending on my mood and what else I have in the fridge.
Beyond the convenience and delicious taste, I appreciate the nutritional value this dish offers. Beans are packed with protein and fiber, providing sustained energy to power through my busy days. The addition of vegetables adds essential vitamins and minerals, ensuring that my family gets a well-rounded and healthy meal. And of course, the addition of a little spice never hurts – it certainly brightens up the taste buds and adds a vibrant zest to the overall dish.
So, the next time you're searching for a simple, yet flavorful and nutritious meal that doesn’t require hours in the kitchen, try my New Orleans-style white beans. It's a recipe that has become a staple in my household, a testament to the fact that delicious, healthy food can be both satisfying and easy to achieve, even with the most demanding schedules.
Tips and Variations:
- Spice Level: Adjust the amount of Tabasco to your preference. For a milder dish, start with a teaspoon and add more to taste. For those who like it hot, feel free to add a generous splash.
- Vegetable Variety: Feel free to experiment with different vegetables. Diced carrots, zucchini, or even chopped tomatoes would add a lovely twist to the recipe.
- Smoked Paprika: If you can't find hickory smoked salt, try adding a pinch of smoked paprika for a similar smoky flavor.
- Stovetop Method: If you don't have a pressure cooker, you can certainly make this recipe on the stovetop. Simply soak the beans overnight, then simmer them in the same ingredients for about 1 1/2 to 2 hours, or until tender. Be sure to add water as needed to prevent the beans from sticking.
- Make it a Meal Prep Marvel: Prepare a large batch on the weekend and store it in airtight containers in the refrigerator for quick and easy meals throughout the week.
This recipe is more than just a meal; it's a little taste of New Orleans charm, a comforting hug in a bowl, and a testament to how even the busiest of lives can afford a little time for delicious and healthy cooking. Enjoy!
