White Beans

Dry Beans

1 lb. Dry Beans
1 large Yellow Onion
1 small Bell Pepper
3 Stalks of Celery
1/2 Bunch of Green Onions
1 lb. Sausage
Seasoning Meat
2 or 3 Bay Leaves
Baking Soda

This recipe can be used for whatever type of Dry Beans you like (Red, Navy, Great Northern, Baby Lima, Large Lima, Black-Eye Peas, etc.) Soak Beans overnight or a few hours before cooking.

Rinse and drain beans. Pick thru for debris and/or discolored Beans. Add Water to cover Beans about 1 inch and stir in 1 tbs. of Baking Soda. Bring up to heat until they start to foam. Rinse Beans in a Collander with "Hot Water". Repeat this process two more times.

Add enough Hot Water to cover Beans about 2 inches and start to heat. Add Bay Leaves, Seasoning Meat and Spice to taste. Seasoning Meat can be leftover Ham/Ham Bone, Smoked Ham Hock, Smoked Turkey Neck, Wing or Leg. I keep a freezer bag in my freezer with this sort of leftover stuff. Never throw away a Ham Bone or Ham scraps!!!!!

In a seperate Skillet, Saute' chopped Vegtables in some good ole Bacon Grease, then add to Beans. Put Skillet aside, without washing, for making of Cornbread. Stir all together well and let simmer partially covered for about 1 hour on medium/low heat. Stir frequently and add "HOT WATER" as needed. Cold Water will keep the Beans from getting soft. Skim off any Grease/Scum as cooking.

Cut Sausage in 2" to 3" pieces and add to Beans. Continue cooking, adding Water as needed. Add Seasoning to taste. Cook untill soft and creamy.

Serve over Rice and Cornbread is an absolute must!!!!!!!!

Bro, if you wanna cut out the work, buy you some Blue Runner White Beans in a can and throw in some ham or sausage. It will be very hard for anyone to know the difference while tailgating..............

I prefer the Navy beans to great northern. Just a little smaller.

Use TreeDawg recipe and add just a pinch of cinnamon. Adds a different dimension. Also when just about done stir in a stick of butter. Makes them creamy and shiny. Same for red beans.

THe bone from a "Honey baked ham store" ham makes the very best pot of beans ever

Tim's White Beans

1 bay leaf
1 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon red pepper
1 teaspoon thyme leaves
1 teaspoon oregano leaves
1 teaspoon basil leaves
1 cube chicken bouillon
1 pound white navy peas, sorted, and soaked overnight
2 cups onion, chopped
1 cup celery, chopped
3 cloves garlic, chopped
2 cups green onion, chopped
Tasso
6 cups water
1 dash ketchup
1 dash white Worcestershire sauce

Rinse and drain beans. Saute vegetables, meat, and seasonings till soft. Add beans, water, ketchup, and worcestershire. Bring to a boil, reduce to simmer and cook 2 to 3 hours.