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nolaTiger24
New Orleans Saints Fan
Old Metairie
Member since Sep 2008
1137 posts
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White Beans in a Cast Iron Pot?

I'm doing a Jambalaya in a 10 gallon pot and looking to do white beans in a 4 gallon pot at a golf tournament next week. I need a white beans recipe for me to use out there?

TIA

edit: 4 gallon
This post was edited on 4/19 at 10:15 am



jeepfreak
LSU Fan
Back in the BR
Member since Oct 2003
19003 posts

re: White Beans in a Cast Iron Pot?
Check the TD recipe book for recipe. I'd suggest you use pickled pork in lieu of salt pork. It'll change your life.


Poodlebrain
LSU Fan
Way Right of Rex
Member since Jan 2004
17618 posts

re: White Beans in a Cast Iron Pot?
quote:

I'd suggest you use pickled pork in lieu of salt pork. It'll change your life.
It will certainly reduce the salt content compared to salt pork. I use pickled pork whenever I want to add a ham flavor to beans without all of the fat that comes from a ham shank or ham hocks.


Martini
LSU Fan
Baton Rouge
Member since Mar 2005
30352 posts

re: White Beans in a Cast Iron Pot?
I like a pinch of cinammon in my white beans and rosemary goes very well in them too.

If its next weekend buy a few ham hocks now and put in about a gallon of water, bring to a boil then reduce to simmer low for several hours. Remove hocks and cool. Pick meat from hocks, skim fat from stock and then use the stock for beans and add hock meat minus the fat.


MeridianDog
Mississippi St. Fan
Home on the range
Member since Nov 2010
6400 posts

re: White Beans in a Cast Iron Pot?
quote:

Martini


This sounds good to me. Honestly, I buy good ham and use it in my beans, because I like good ham. Add beans with about 4 times the water. Wait a while before adding salt but add ham right away. Add a little sugar and then when beans are pretty much done, add salt to taste.
This post was edited on 4/19 at 1:38 pm


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Al Dante
Member since Mar 2013
1760 posts

re: White Beans in a Cast Iron Pot?
You can do a cassoulet kind of thing. Usually you would use duck and garlic sausage, but I find using pork butt and chorizo or Cajun sausage is something people like down here.

For four gallons:

Cut a pound of bacon into lardons and fry. Leave grease in pot and set aside the lardons.

Brown five pounds pork butt in Same pot with bacon grease. If pots not big enough do this all at once, do it in two or three stages. Take out the meat and set aside.

Brown three pounds of onions in the bacon and butt grease until soft.

Add three or four cups white wine with the onions and simmer until the liquid is halved.

Add two 35 ounce cans of tomatoes to the wine and onions and simmer all this for about 15 minutes or until there is very little liquid left.

Add back the pork butt and about 15 cups of pre-soaked beans. Add about two pounds of chorizo.

Add chicken stock until the beans and meat are covered, plus about an inch.

Put the pot in the oven and bake at 210 degrees for 5 hours or until the beans are tender and the pork is fork tender.

Brown about two cups of bread crumbs and fold that into the pot. Add Back the reserved bacon.

Serve in bowls.

This post was edited on 4/19 at 3:11 pm


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