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Cajun and Creole   -   White Beans Orleans   adapted from Chef Paul Prudhomme's Fork In The Road

Description
Ingredients
  • 1 Pound Dried White Beans -- soaked
  • 2 Teaspoons Salt
  • 2 Teaspoons Paprika
  • 2 Teaspoons Thyme
  • 2 Teaspoons Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Pepper
  • 1 Teaspoon Oregano
  • 1/2 Teaspoon Cayenne
  • 3 Medium Onions -- chopped
  • 1 Large Bell Pepper -- chopped
  • 2 Stalks Celery -- chopped
  • 4 Cups Chicken Stock
  • 2 Cans Tomatoes -- chopped
  • 2 Teaspoons Garlic -- chopped
  • 1 Cup Apple Juice
Directions Combine spices in small bowl.
Preheat large pot over high heat 4 minutes.
Add onions, pepper, celery and 2 tabs seasoning mix. Cook 5 minutes. Add half cup stock, cook until liquid evaporates.
Add tomatoes and remaining seasoning mix. Cook 5 minutes.
Add drained beans, stock, garlic. Cook 12 minutes. Reduce heat to medium, cook 50 minutes. Stir in apple juice, cook until beans are tender, 50 more minutes.
Serves 4
Time to Make 0:00



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