Cajun White Beans and Rice 1 pound Great Northern white beans 2 tablespoons vegetable oil ½ pound andouille sausage, cut into ½-inches pieces and/or 1 ham hock or ham bone 1 large onion, chopped 1 bunch green onions, chopped, white and green parts separated 1 bell pepper, chopped 1 stalk celery, chopped 3 cloves garlic, minced Salt and freshly ground black pepper 2 bay leaves ½ teaspoon thyme 2 teaspoons chopped flat-leaf parsley 1 pound smoked pork sausage 1 ½ cups long-grain rice
Poutine 2 tablespoons vegetable oil plus oil for frying 2 tablespoons flour 1/3 cup chopped onions 1 cup beef or chicken stock Salt and freshly ground black pepper 1/8 teaspoon dried thyme 4 Idaho potatoes, peeled or unpeeled, cut like French fries ½ cup cheddar cheese curds, preferably white* 1. For the best gravy, deglaze a pan in which you have browned seasoned beef or chicken. For example, if you have pan-fried 2 steaks in a small amount of oil or butter, you will have a skillet of some remaining oil and brown bits and seasonings at the bottom of the pan after steaks are cooked. Add a half cup of water to this and heat over medium heat, stirring. When there is nothing left sticking to the skillet, strain out the liquid into a measuring cup. Use this as part of your 1 cup of stock. Used canned stock or base for the remainder. 2. In a clean skillet, mix 2 tablespoons oil and flour to make a roux over high heat, stirring constantly. When the roux begins to brown, lower heat to medium. Stir until dark brown and add onions. Reduce heat to low and cook onions until wilted. Gradually add stock, then seasonings, and cook, stirring occasionally, until thickened. 3. In a pot, fry potatoes in 2 inches of peanut or vegetable oil heated to 370 degrees until brown. Remove to paper towels and sprinkle with salt. 4. To compose the dish, place fries on a platter or individual plates. Sprinkle with cheese curds. Pour very hot gravy over all. The hot gravy will partially melt the cheese curds. Serves 4 as an appetizer or side.
1. Rinse beans in a strainer and place in a medium bowl. Cover with water 2 inches above the beans, and soak overnight or for 6 hours. Drain. 2. In a large, heavy pot, heat oil, add andouille and cook, turning, until beginning to brown. Add white onions and cook until transparent. Add bell pepper and celery, and saute a few minutes more. Add garlic for one minute more. Add 4 cups of water, beans, salt, pepper, bay leaves and
thyme. If using ham hock or ham bone, add it now. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 3 hours, stirring occasionally, until beans are done. Remove bay leaves. 3. While the beans are cooking, prepare the smoked sausage. If you prefer the sausage cooked in the beans, cut sausage into ¼-inch slices and brown in a skillet on both sides. Add to the beans in the last half hour of cooking. If you want to serve the sausage on the side, cut into 3-inch pieces, brown in a skillet, cover and simmer over low heat for about 15 minutes, adding a small amount of water if needed. 4. When beans are done, use a large spoon to mash some of the beans on the side of the pot to make a creamy gravy. Stir in chopped green onions and parsley. 5. To make the rice, heat 3 cups of water to boiling in a medium sauce pan. Add ¼ teaspoon salt and rice. Reduce heat to very low. Cover and cook until no water is left in the pan, about 15 minutes. Serve beans over rice with sausage on plates or in bowls with hot sauce on the side. Serves 8.