The Best Louisiana White Beans: Easy Dinner

Laissez les bons temps rouler! Louisiana cuisine holds a special place in my heart, and one dish that’s close to our Southern roots is none other than Louisiana White Beans. Packed with a history as rich as gumbo and bursting with flavors that’ll make your taste buds dance, this comforting dish is a true Louisiana staple.

Louisiana White Beans Inspiration

Y’all, Louisiana’s culinary heritage is a gumbo of cultures, and our white beans dish is a perfect example. Passing down from Creole and Cajun kitchens, it’s a blend of African, French, and Spanish influences. The recipe draws inspiration from the French cassoulet, but we’ve put our own twist on it to create something special. Most of this recipe is hands off once it gets going! So don’t be intimidated and let those aromas fill the house!

Key Ingredients

1. Great Northern Beans: When it comes to Louisiana white beans, nothing beats these little fellas. They’re small, pure white, and pack a creamy texture that tastes like home. They soak up flavors like nobody’s business and bring all the ingredients together in a beautifully harmonious way.

2. Holy Trinity (Onions, Bell Peppers, and Celery): This flavor-packed trio forms the foundation of many Louisiana dishes, including our beloved white beans. Chopped onions, diced bell peppers, and chopped celery sautéed together create a heavenly aroma and add depth and complexity to the dish. So don’t forget to include these essential ingredients in your pot, as they bring that authentic Louisiana flair to the table.

3. Creole Seasoning: Including my Southern Made Creole Seasoning in your White Beans recipe adds an irresistible depth of flavor that will have your taste buds singing with joy. Get your hands on this iconic blend, sprinkle it generously, and let its magic elevate your white beans to new levels of deliciousness!

3. Smoked Meats (Alternatives Included): Now, let’s talk meats! Traditionally, we use smoked meats like ham hocks, smoked sausage, or good ol’ Andouille sausage to give our white beans that smoky goodness we know and love. But fear not if you aren’t into pork, there are alternatives. For our veggie folks, try some smoked tofu or tempeh to add that same smoky kick. And for folks looking for non-pork options, smoked turkey can step up to the plate and bring that irresistible flavor. For this recipe I will be using chicken andouille sausage and smoked turkey legs!

Why Soak Beans?

Soaking beans before cooking is a crucial step in preparing Louisiana White Beans and many other bean-based dishes. While it may require a little extra time and planning, the benefits make the effort worthwhile. Here are a few reasons why soaking beans is highly recommended:

1. Enhanced Flavor:
   Soaking beans helps to improve their flavor and texture. It allows the beans to absorb moisture, rehydrate, and soften, resulting in a more tender and evenly cooked bean. The process also helps to remove any unwanted, starchy elements that can contribute to a grainy or mealy texture in the final dish. So, if you want your Louisiana White Beans to be flavorful and velvety, soaking is the way to go.
2. Digestibility:
   One common concern with beans is their tendency to cause digestive discomfort or flatulence due to their high fiber content. Soaking helps to break down complex sugars and starches present in beans, making them easier to digest.
3. Cooking Efficiency:
   Soaked beans cook faster and more evenly than unsoaked beans. The process of soaking softens the outer layer of the beans, reducing their overall cooking time. This can be a real time-saver, especially if you’re in a hurry or have limited time to spend in the kitchen. Additionally, properly soaked beans cook more uniformly, ensuring that all the beans are tender and ready at the same time.

Methods Of Soaking Beans

Now, let’s talk about how to prepare those great Northern beans before they hit the pot. Soaking the beans helps to soften them, reduce cooking time, and ensure they cook evenly. Here are three well-loved methods for soaking beans, Louisiana-style:

1. Overnight Soak:
   This traditional method requires a bit of planning ahead but guarantees perfectly soaked beans. Simply place the beans in a large bowl and cover them with enough water, about 3 inches above the beans. Let them soak overnight, or for at least 8 hours. The next day, drain and rinse the beans before using them in your white beans recipe.
2. Quick Soak:
   For those times when you forgot to soak the beans overnight, the quick soak method comes to the rescue! In a large pot, bring the beans and enough water to cover them to a boil. Boil for about 2 minutes, then remove from heat, cover, and let them sit for an hour. After the hour, drain and rinse the beans, and they’ll be ready to use.

Alternatives To Smoked Pork

1. Smoked Tofu: Add some smoky tofu to the pot, cubed up nice and small. It’s not my favorite, but might work for you!
2. Smoked Tempeh: Crumble or cube up some smoky tempeh, made from fermented soybeans, and let it work its magic in the pot. It’s got an earthy and nutty flavor that will give you a unique flavor.
3. Smoked Turkey: Non-pork options that bring the smoky party to your white beans! My favorite is smoked turkey necks, wings and legs. Choose what works best for you. They are all cheap options and give you that savory flavor you can’t resist. This is my go to!
4. Chicken Sausage: This is another one of my favorites, I love to sear some chicken andouille to lock in a great depth of flavor to my beans before adding the rest of the ingredients.

FAQ

Q: Can I use canned beans instead of dried ones?
A: You bet! We understand life gets busy, and sometimes we gotta take shortcuts. Canned beans work just fine, but remember to adjust the cooking time since they don’t need as long as dried beans. This means you will have to boil your smoked meats separately.

Q: Can I freeze Louisiana white beans?
A: You sure can! Louisiana white beans freeze great. Once they cool down, stick them in airtight containers and pop them in the freezer. They’ll keep up to three months, letting you enjoy a taste of Louisiana whenever you please.

Q: Can I add other vegetables to the recipe?
A: Sure thing! While tradition calls for beans, smoked meats, and the holy trinity to take center stage, feel free to add some extras. It’s your recipe so let your culinary creativity shine!

The Best Louisiana White Beans

Recipe by Alden B.Course: MainCuisine: cajun, creole

Servings

8

servings

Prep time

15

minutes

Cooking time

2

hours 

20

minutes

Louisiana cuisine holds a special place in my heart, and one dish that’s close to our Southern roots is none other than Louisiana White Beans. Packed with a history as rich as gumbo and bursting with flavors that’ll make your taste buds dance, this comforting dish is a true Louisiana staple.

Ingredients

• 1 lb Great Northerners Beans

• 6 c chicken stock

• 1 tbs olive oil

• 1 lb andouille sausage (sliced ¼ in rounds)

• 2 tbs butter

• 1 yellow onion (finely diced)

• 1 green bell pepper (finely diced)

• 2 celery ribs (finely diced)

• 1 tbs garlic paste

• 1-2 lbs smoked meat (turkey or pork)

• 1 1/2 tsp Southern Made Creole Seasoning

• ¼ tsp cayenne powder (optional)

• 1 tsp dried thyme

• 2 bay leaves

• 2 tsp Louisiana Hot Sauce

• Rice for serving

• Parsley for garnish

Directions

• Soak the beans using the overnight or hot soak method. (Mentioned in blog)
• Additional step if using smoked turkey legs: Add the turkey legs to an instant pot with 1 cup of water and pressure cook for 20 minutes before starting the recipe as it takes longer to become tender. This helps give them a jump start to becoming tender.
• In a Dutch oven, add olive oil and brown sausage for 5 minutes.
• Add in butter, onions, bell pepper and celery. Sauté for 5 minutes. Add in garlic paste and saute an additional minute.
• Add in beans, chicken stock, smoked meat, Southern Made Creole Seasoning, cayenne powder, hot sauce, bay leaves and thyme. Remember, “If you ain’t sneezing, it aint seasoned! Mix until well combined and bring to a boil.
• Reduce to a low simmer and cover with a lid. Allow to cook for 2 hours, stirring occasionally.
• Remove the smoked meat and shred the meat from the bone. Add the shredded meat back to the pot and discard the bones.
• Using a spoon or masher, slightly smash about 25 percent of the beans. This will allow it to get creamer. Cover and cook for an additional 10 minutes.
• Remove the bay leaves and discard.
• Pair with rice, garnish with parsley and just like my name, you’re all done!