Jan 252018

In New Orleans, white beans seem to take a back seat to red beans. Here is a quick soup using the tasty white bean.

3 tablespoons Vegetable Oil

1 cup Onion, chopped

1/2 cup Celery, chopped

1/2 pound Tasso, chopped

1/2 pound Andouille, cut into 1/4-inch slices

4 slices Bacon, chopped

3 cans Blue Runner White Beans

32 ounces Chicken stock

1 can Rotel

Creole Seasoning to taste

Heat the oil in a large heavy pot over medium heat.

Add the onions, celery, tasso, andouille, and bacon, and cook, stirring, until the onions are soft and lightly golden, 5-7 minutes. Add the beans, stock and Roetl. Stir to blend. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, for about 30 minutes, stirring occasionally. Season to taste. Skim off any oil that. has risen to the surface, then serve hot.


Good Cooking, Good Eating and Good Living!!!


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.