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Give me ya best white bean recipe
Posted on 12/11/16 at 7:44 pm
Posted on 12/11/16 at 7:44 pm
Cooking 6 lbs for a New Year's Eve party to go with the jambalaya. Would love to put in a couple crick pots because I'll be at the camp the night before and got the LSU game that day
5
Posted on 12/11/16 at 7:51 pm to Dale Doubak
Pick up a couple ham bones from the honey baked ham store and go from there, add a stick of butter right before you serve
Posted on 12/11/16 at 8:04 pm to Dale Doubak
Slow
Bacon grease
Butter
Green onion
Salt and pepper
Bacon grease
Butter
Green onion
Salt and pepper
Posted on 12/11/16 at 8:08 pm to Dale Doubak
I use honey ham and andouille
Posted on 12/11/16 at 8:24 pm to djangochained
I add a bit of cinnamon towards the end. But what really goes well is rosemary. Finely chop some fresh rosemary or wrap fresh rosemary in cheesecloth and cook in it then remove. Really brings out a good flavor.
And yes, the stick of butter at the end for shine and creaminess.
And yes, the stick of butter at the end for shine and creaminess.
Posted on 12/11/16 at 9:01 pm to Dale Doubak
The night before, parboil and then soak overnight covered in water - with no seasoning. Drain this water the next day and start with fresh.
The next day, boil two or three or four hamhocks in the cooking water for 20-30 minutes, remove them and pick meat off hocks. Hold this meat until later. Boil the beans in the Ham Hock flavored water, add the Hock meat back to pot about half way through the cooking. When you add the hock meat, also add the meat from at least one ham slice from the grocer. Add more if you like. As someone else said, I like a little rosemary in my beans, but not a lot. Season mostly with salt, sugar and a little black pepper. There should already be oil in the cooking water, rendered from the hocks.
The next day, boil two or three or four hamhocks in the cooking water for 20-30 minutes, remove them and pick meat off hocks. Hold this meat until later. Boil the beans in the Ham Hock flavored water, add the Hock meat back to pot about half way through the cooking. When you add the hock meat, also add the meat from at least one ham slice from the grocer. Add more if you like. As someone else said, I like a little rosemary in my beans, but not a lot. Season mostly with salt, sugar and a little black pepper. There should already be oil in the cooking water, rendered from the hocks.
This post was edited on 12/11/16 at 9:04 pm
Posted on 12/11/16 at 9:05 pm to Dale Doubak
Cafe Reconciles Shrimp n White Beans is a fine thing: LINK
Posted on 12/12/16 at 5:26 pm to hungryone
Thanks guys all recipes sound great but I was looking for more on the lines of a crock pot recipe. Will making a morning hunt the watching the tigers and don't feel like watching a pot. TIA
Posted on 12/12/16 at 5:55 pm to Dale Doubak
Onion and Garlic cooked down in bacon grease
Put Beans, splash of pepper vinegar, ham hock, onions and garlic, and cover with low sodium chicken stock all in the crockpot. Cook on low for 8 hours or so
Season to taste. Remember that the hock is salty
Put Beans, splash of pepper vinegar, ham hock, onions and garlic, and cover with low sodium chicken stock all in the crockpot. Cook on low for 8 hours or so
Season to taste. Remember that the hock is salty
This post was edited on 12/12/16 at 5:56 pm
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