Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun



 



White Beans with Brown Rice

November 15th, 2008 · 1 Comment

White Beans with Brown RiceThis white bean recipe utilizes navy beans and turkey sausage to replace ham and ham hocks for a healthier alternative. Navy beans are a great source of fiber with over 11 grams per 1 cup cooked serving and along with 1 cup of brown rice with over 3 grams of fiber it makes this a very high fiber combination.

The recent focus on beans are because they contain a lot of fiber and this was fueled on by a recent bout that Monique has with diverticulitis, if not sure what that is it’s a very painful chronic condition and can be considered somewhat of a food allergy too. The hyperlink to the Mayo Clinic web site explains the definition, symptoms, causes, risk factors and treatments.

Food allergies are not new to our family as my dad was diagnosed with celiac disease in the late 1970’s, the condition is better known as being allergic to gluten. Since his diagnosis he has not been able to enjoy any wheat or gluten based products such as breads, pastas, beer, grain alcohol and many canned or produced products that contain gluten. Read the labels and you will be surprised how many grocery products contain gluten.

Now on with the recipe….

 


Ingredients
1 Lb. Navy beans, sorted and rinsed
6 Cups Cool water
½ Tbsp Olive oil
½ Lb. Turkey Smoked Sausage, medium diced
2 Cups Onions, medium diced
1 ½ Cups Celery, medium diced
1 Cup Carrots, medium diced
1 Tbsp Garlic, minced
1 Tbsp ea. Fresh Basil, Thyme, Oregano, Rosemary, chopped
1 Each Bay leaf
5 Cups Chicken stock
1 Tbsp Worcestershire sauce
To taste Salt and white pepper

 


Preparation Steps
1. Cover the sorted & rinsed beans with the cool water to soak over night. For a quick soak place the beans & water in a stock pot & bring to a boil for 2 minutes then cover & let stand for 2 hours, then drain.
2. Heat olive oil in stock pot until hot & then brown the turkey sausage. Add the onions, celery & carrots, & sauté until soft. Add the garlic & fresh herbs; continue to sauté for 3 – 4 minutes stirring occasionally.
3. Add the navy beans & cover with the chicken stock. Bring to a boil then reduce heat to a simmer & cover. Allow to simmer for 3 hours, stirring every 45 – 60 minutes. Season to taste with salt and white pepper.
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Tags: Entrees · Recipes

1 response so far ↓

  • 1 BeFoodieNo Gravatar // Nov 17, 2008 at 11:37 am

    I’m familiar to such dishes. Oh 5.36 pm here now and I haven’t eaten anything since breakfast 😀 Yummy!