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Started By
Message
I need a good white beans recipe
Posted on 9/27/19 at 5:07 pm
Posted on 9/27/19 at 5:07 pm
I have a craving
13
Posted on 9/27/19 at 5:11 pm to GEAUXT
I do them instant pot basically the same as red beans but ham chunks instead of sausage
Posted on 9/27/19 at 5:14 pm to GEAUXT
The recipe on a pack of Camellia Beans will do you right. Just make sure you brown your meats and saute your veggies before you put the beans in.
And use multiple kinds of meats - sausage, ham, pickled pork, ham hocks. I used smoked turkey necks last time I made white beans. I will use them again in the future.
And use multiple kinds of meats - sausage, ham, pickled pork, ham hocks. I used smoked turkey necks last time I made white beans. I will use them again in the future.
This post was edited on 9/27/19 at 5:15 pm
Posted on 9/27/19 at 5:18 pm to GEAUXT
Posted on 9/27/19 at 5:23 pm to GEAUXT
White Beans with Tasso and Ham
Creole White Beans
Yields: 6 to 8 servings
Ingredients
1 pound dried Camellia Brand Great Northern Beans
3 tablespoons vegetable oil, divided
½ pound tasso ham, cut into ½-inch cubes
1 cup diced sweet yellow onion
1 cup diced celery
1 cup diced bell pepper
2 cloves garlic, sliced
4 cups low-sodium chicken broth
2 teaspoons hot sauce
1 bay leaf
1 teaspoon Cajun seasoning
Ham bone
Instructions
In a large Dutch oven, add beans and water to cover by 2 inches. Let stand for 8 hours. Drain.
In a large Dutch oven, heat 2 tablespoons vegetable oil over medium heat. Add tasso and cook, stirring frequently, until browned, 8 to 10 minutes. Remove tasso, and set aside. To Dutch oven, add remaining 1 tablespoon vegetable oil, onion, celery, and bell pepper. Cook, stirring occasionally, until almost tender, 4 to 5 minutes. Stir in garlic, and cook for 1 minute, scraping browned bits from bottom of pan.
Add reserved beans, broth, reserved tasso, hot sauce, bay leaf, and Cajun seasoning, stirring to combine. Add ham bone and just enough water to cover beans by 2 inches. Bring to a boil over medium-high heat; reduce heat, and simmer, stirring occasionally, until beans are tender, about 2 hours, For creamier beans, mash 1 to 1½ cups of beans with the back of a wooden spoon. Remove bay leaf before serving.
Creole White Beans
Yields: 6 to 8 servings
Ingredients
1 pound dried Camellia Brand Great Northern Beans
3 tablespoons vegetable oil, divided
½ pound tasso ham, cut into ½-inch cubes
1 cup diced sweet yellow onion
1 cup diced celery
1 cup diced bell pepper
2 cloves garlic, sliced
4 cups low-sodium chicken broth
2 teaspoons hot sauce
1 bay leaf
1 teaspoon Cajun seasoning
Ham bone
Instructions
In a large Dutch oven, add beans and water to cover by 2 inches. Let stand for 8 hours. Drain.
In a large Dutch oven, heat 2 tablespoons vegetable oil over medium heat. Add tasso and cook, stirring frequently, until browned, 8 to 10 minutes. Remove tasso, and set aside. To Dutch oven, add remaining 1 tablespoon vegetable oil, onion, celery, and bell pepper. Cook, stirring occasionally, until almost tender, 4 to 5 minutes. Stir in garlic, and cook for 1 minute, scraping browned bits from bottom of pan.
Add reserved beans, broth, reserved tasso, hot sauce, bay leaf, and Cajun seasoning, stirring to combine. Add ham bone and just enough water to cover beans by 2 inches. Bring to a boil over medium-high heat; reduce heat, and simmer, stirring occasionally, until beans are tender, about 2 hours, For creamier beans, mash 1 to 1½ cups of beans with the back of a wooden spoon. Remove bay leaf before serving.
Posted on 9/27/19 at 6:10 pm to GEAUXT
I do mine in the instant pot like so:
Brown smoked sausage, remove, set aside.
Saute a little bit of tasso, remove, set aside.
Saute one diced onion, add fat if needed. I usually use bacon grease. Add a few cloves of garlic, minced, near the end. Just get that fragrant.
Throw the meat back in with a couple ham hocks, beans, and cover with water. You can use stock if you want, but the ham hocks should provide plenty of flavor.
Season with salt, cayenne, seasoning mix, etc whatever you want to season with.
Place on the bean mode or meat mode for like 45ish or until the beans are cooked. (Or just bring to boil, reduce to simmer, and cook until the beans are done. Probably want to leave the sausage out until later if you do this)
I'll add a little white vinegar and hot sauce just to brighten the flavors a little bit, adjust seasoning if needed, then serve over rice.
Brown smoked sausage, remove, set aside.
Saute a little bit of tasso, remove, set aside.
Saute one diced onion, add fat if needed. I usually use bacon grease. Add a few cloves of garlic, minced, near the end. Just get that fragrant.
Throw the meat back in with a couple ham hocks, beans, and cover with water. You can use stock if you want, but the ham hocks should provide plenty of flavor.
Season with salt, cayenne, seasoning mix, etc whatever you want to season with.
Place on the bean mode or meat mode for like 45ish or until the beans are cooked. (Or just bring to boil, reduce to simmer, and cook until the beans are done. Probably want to leave the sausage out until later if you do this)
I'll add a little white vinegar and hot sauce just to brighten the flavors a little bit, adjust seasoning if needed, then serve over rice.
This post was edited on 9/27/19 at 6:15 pm
Posted on 9/28/19 at 7:45 pm to bdevill
quote:
bdevill
I used your recipe today. It was awesome. Thank you
Posted on 9/28/19 at 9:13 pm to GEAUXT
For most Cajun dishes: the shorter the recipe the better.
Do what camellia says on the back of the bag. Add a ham hock or two. Fin.
Do what camellia says on the back of the bag. Add a ham hock or two. Fin.
Posted on 9/29/19 at 8:51 am to GEAUXT
Did a pot last weekend. Cooked some diced bacon up, threw in some venison sausage with it and got a decent grease. Pitch a diced up onion in it and some diced pickled jalapeños. Camellia white beans, water to an inch or so above them, salt, pepper, diced up Boars Head tavern ham, a bay leave and close the lid. Simmered a few hours til beans were good and tender.
I rinsed the beans off before putting in the pot. No need to soak the beans.
I rinsed the beans off before putting in the pot. No need to soak the beans.
This post was edited on 9/29/19 at 10:02 am
Posted on 9/29/19 at 9:38 am to Mr Sausage
Truck to good white beans is a good 8 hour soak, then 2 boils is lightly salted water. After soak place in lightly salted water and bring to a boil. Let boil 5 min, then drain, rinse and repeat. You will notice the “scum” on each boil/rinse cycle. Should have know by the time you are ready to cook them with your seasoning. Also, use bacon fat. Seems to make them creamier at the finish. I “heavy hand” stir them , to make sure some of the softer ones break. Also helps with the creaminess.
Posted on 9/29/19 at 4:52 pm to GEAUXT
Posted on 9/30/19 at 6:54 am to Cold Drink
quote:
Add a ham hock or two
When I add ham hocks, I like to cook it til it's broken down a bit, so I'll saute onion, bellpepper, celery, garlic and a bay leaf in a little hog lard, throw in the ham hock and saute it, then add chicken broth to cover it and boil it on low boil, covered for an hour and a half to two hours, then add everything.. the ham hock, liquid and veggies to the pot of beans.
This post was edited on 9/30/19 at 6:56 am
Posted on 9/30/19 at 7:00 am to bdevill
Yep. I’ll cook the hocks an hour or more before adding them, and the stock, to the beans. As the beans finish, I pull the hocks , pick the meat , and add it back in.
Posted on 9/30/19 at 7:13 am to OTIS2
Yes.. pick any bones and rind of the hock out.. don't want that in a bowl of beans.. just want the flavor.. and the meat
Posted on 9/30/19 at 8:49 am to bdevill
Yeah the meat from ham hocks is so delicious.
I love how I posted basically the same recipe as you and got downvoted to hell. So many people hate me
I love how I posted basically the same recipe as you and got downvoted to hell. So many people hate me
Posted on 9/30/19 at 9:32 am to Soul Gleaux
quote:
pork belly cassoulet
Oh my gawd that sounds good
Posted on 9/30/19 at 11:44 am to TH03
quote:
I love how I posted basically the same recipe as you and got downvoted to hell.
I think it's the 'browning the smoke sausage' part.. idk. No need to brown the smoked sausage. It's already cooked and good to go.. Unless you're adding to your sautéed veggies for flavor. You can just slice it and throw it in the beans. And people around here like a heavy black cast iron pot. Beans in slow cookers cause gas, big time. If you use a slow cooker, just add a pinch of baking soda to your beans and your peeps won't get the poops.
This post was edited on 9/30/19 at 12:01 pm
Posted on 9/30/19 at 12:18 pm to GEAUXT
2 lbs dry beans, soak them in brine for about 8 hours, rinse them off real good. Put them in a heavy bottom pot and bring to a boil, when they foam, dump out the water put some fresh one and bring back to a boil. I like my white beans white so I dont add anything that will make them brown. Once your beans get boiling add 1 white onion diced fine, 1 cup Crisco, 1 tsp white pepper and salt to taste. Once they've start to cream, anywhere from 1 1/2 - 2 hours add a pack of pickled pork. Let them cook another hour or so, you'll need to stir often and add water till they they are the consistency that you like.
I've cooked white beans for several benefits using that recipe and a lot of people have asked how I cook them. Some people like bell pepper and celery and what not but I like mine basic, add what you want though.
I've cooked white beans for several benefits using that recipe and a lot of people have asked how I cook them. Some people like bell pepper and celery and what not but I like mine basic, add what you want though.
This post was edited on 9/30/19 at 9:10 pm
Posted on 9/30/19 at 12:34 pm to GEAUXT
Need something like this:
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