Directions:

1. Spread out 1 pound dry white beans (great northerns, navy beans, or lima) and remove any foreign particles, wash in cold water.
2. Combine beans and 6 cups of water in a 4-quart saucepan.
3. Bring to a rolling boil, reduce heat to low, cover and cook for 30mins
4. Mix contents of white bean season mix package in to 1 cut cold water and add to beans, stirring constantly.
5. Add 8 ounces ham or other smoked meat, cut into serving pieces, to beans and seasoning mixture.
6. Return to rolling boil, reduce heat, cover and cook for 2 hours, or until beans are cooked. Stir occasionally to prevent sticking.
7. Serve over a bed of steamed rice. Makes 13-1/2 cups serving.

Directions For Canned Beans:

1. Pour 2 cans (16 ounces each) white beans (great northerns, navy beans, or lima) into a 2 quart saucepan.
2. Stir thoroughly into beans, 1 tablespoon white bean seasoning mix, ¼ cup water and 2-4 ozs. Ham or smoked meat.
3. Bring to a boil over medium heat stirring occasionally to prevent sticking; reduce heat low, cover and cook for 30 mins.
4. Serve over a bed of steamed rice or a side dish.

Makes 4-5 servings

Tuscan White Bean Stew

Ingredients:
For the croutons

• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, quartered
• 1 slice whole-grain bread, cut into 1/2-inch cubes
  
• 2 cups dried cannellini or other white beans, picked over and rinsed, soaked overnight, and drained
• 6 cups water
• 1 bay leaf
• 2 tablespoons olive oil
• 1 yellow onion, coarsely chopped
• 3 carrots, peeled and coarsely chopped
• 6 cloves garlic, chopped
• 1 Package Zatarain's® White Bean Seasoning Mix
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh rosemary, plus 6 sprigs
• 1 1/2 cups vegetable stock or broth

Directions:

1. To make the croutons, heat the olive oil over medium heat in a large frying pan. Add the garlic and saute for 1 minute.
2. Remove from the heat and let stand for 10 minutes to infuse the garlic flavor into the oil.
3. Remove the garlic pieces and discard. Return the pan to medium heat.
4. Add the bread cubes and saute, stirring frequently, until lightly browned, 3 to 5 minutes.
5. Transfer to a small bowl and set aside.

1. In a soup pot over high heat, combine the white beans, water, Zatarain's White Bean Seasoning Mix and the bay leaf.
2. Bring to a boil over high heat. Reduce the heat to low, cover partially and simmer until the beans are tender, 60 to 75 minutes.
3. Drain the beans, reserving 1/2 cup of the cooking liquid. Discard the bay leaf.
4. Place the cooked beans into a large bowl and save the cooking pot for later use.
5. In a small bowl, combine the reserved cooking liquid and 1/2 cup of the cooked beans.
6. Mash with a fork to form a paste. Stir the bean paste into the cooked beans.
7. Return the cooking pot to the stove top and add the olive oil. Heat over medium-high heat.
8. Stir in the onion and carrots and saute until the carrots are tender-crisp, 6 to 7 minutes. Stir in the garlic and cook until softened, about 1 minute.
9. Stir in the remaining 1/2 teaspoon salt, the pepper, chopped rosemary, bean mixture and stock.
10. Bring to a boil, then reduce the heat to low and simmer until the stew is heated through, about 5 minutes.
11. Ladle the stew into warmed bowls and sprinkle with the croutons.
12. Garnish each bowl with a rosemary sprig and serve immediately.

Makes 6 servings

Fast White-Bean Stew

Ingredients:

• 2 large garlic cloves, chopped
• 1/4 cup plus 1/2 tablespoon extra-virgin olive oil
• 1 (14- to 15-oz) can stewed tomatoes
• 1 3/4 cups reduced-sodium chicken broth
• 2 (19-oz) cans cannellini beans, rinsed and drained (3 cups)
• 1 (1/2-lb) piece baked ham (1/2 to 3/4 inch thick), cut into 1/2-inch cubes
• 1 Package Zatarain's® White Bean Seasoning Mix
• 1 (5-oz) bag baby romaine or baby arugula (10 cups loosely packed)
• 8 (3/4-inch-thick) slices baguette

Directions:

1. Cook garlic in 1/4 cup oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately high heat, stirring, until golden, 1 to 2 minutes.
2. Coarsely cut up tomatoes in can with kitchen shears, then add (with juice) to garlic in oil.
3. Stir in broth, beans, ham, and Zatarain's® White Bean Seasoning Mix and bring to a boil. Reduce heat and simmer, uncovered, 5 minutes.
4. Stir in greens and cook until wilted, 3 minutes for romaine or 1 minute for arugula.
5. While stew is simmering, preheat broiler. Put bread on a baking sheet and drizzle with remaining 1/2 tablespoon oil. Broil 3 to 4 inches from heat until golden, 1 to 1 1/2 minutes.

Serve stew with toasts.

Makes 4 servings.