Cajun Style Orca Beans and Rice

By: Claire Tenscher

Start this recipe the night before; the beans do require soaking! We wanted to come up with a clever use for Orca beans that tied in to the flavors of Mardi Gras.  The Orca beans were a total surprise; they kept their black and white splotches after we'd cooked them. They are a mild bean with a firm texture that will hold up well in soups or bean salads like this one. 

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Ingredients:

1 lb.  Dry Orca Beans
2 Tbs  Olive oil
1 medium Yellow Onion, chopped
2-3 stalks Celery, chopped
1 small Green Bell Pepper, chopped
2 cloves Garlic, minced
1 tsp  Cumin
½ tsp  Thyme
1 tsp  Basil
¼ tsp  Sage
½ tsp  Oregano
1/3 cup  Lime juice (about 3 limes)
1-2  Bay leaves
½ cup Fresh Parsley, minced
1 tsp  Hot sauce, your choice!

Salt and freshly ground black pepper to taste
3-4 cups of cooked rice
½ cup sliced scallions

1. Soak the dry beans in water overnight in a covered vessel.  Drain the beans.
2. Heat the oil in large saucepan over medium heat.  Saute onions, celery, bell pepper, garlic, cumin, thyme, basil, sage and oregano for 7-10 minute or until soft.  Add the drained beans, bay leaves and enough water to cover everything by about an inch.  Bring to a boil.
3. Reduce the heat to low and cook, stirring occasionally, for approximately 45 minutes.  Add extra hot water if needed in order to keep all the ingredients below the water level.
4. When the beans are soft, add in salt, pepper, parsley and hot sauce to taste.
5. Serve over hot rice and garnish with the scallions.

Let the good times roll!