- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Winter Olympics
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
White Beans
Posted on 9/13/09 at 9:01 am
Posted on 9/13/09 at 9:01 am
Here's what I put on the stove last night during the game.
Ingredients:
2 lbs.dry Great Northern beans
1lb.Andoullie
1/4 lb. pork roast,chopped
1 big arse smoked ham hock
1 large onion,diced
6 cloves garlic,chrushed
3 bay leases
1 habanero pepper
1/2 T each Thyme,Basil, and Oregano
salt to taste
parsley
Method:
Soaked and drained the beans.Browned the sausage and roast in a black iron pot.Added the onion and browned, then added the garlic for another 2 minutes of sauteing.Added beans and 12 cups water, all seasonings, and the ham hock. Simmered until the 4th quarter...about 2 hours...mashed some of the beans to get a ceamy gravy....damn good. Wish I'd had some green onions.
Ingredients:
2 lbs.dry Great Northern beans
1lb.Andoullie
1/4 lb. pork roast,chopped
1 big arse smoked ham hock
1 large onion,diced
6 cloves garlic,chrushed
3 bay leases
1 habanero pepper
1/2 T each Thyme,Basil, and Oregano
salt to taste
parsley
Method:
Soaked and drained the beans.Browned the sausage and roast in a black iron pot.Added the onion and browned, then added the garlic for another 2 minutes of sauteing.Added beans and 12 cups water, all seasonings, and the ham hock. Simmered until the 4th quarter...about 2 hours...mashed some of the beans to get a ceamy gravy....damn good. Wish I'd had some green onions.
6
Posted on 9/13/09 at 9:05 am to OTIS2
this would be a side dish for my hen sauce picante.
i would have put it on top of my rice and gravy.
i would have put it on top of my rice and gravy.
This post was edited on 9/13/09 at 9:06 am
Posted on 9/13/09 at 9:10 am to tigerdup07
I've cooked more than a few meals with some Pucheu's from your home town. This post was edited on 9/13/09 at 9:11 am
Posted on 9/13/09 at 9:15 am to OTIS2
In my white beans I always add just a pinch of cinammon. Total different dimension. Also with red and white beans I add a stick of butter at the end and stir in. Adds a richness and sheen to the beans.
Posted on 9/13/09 at 9:20 am to Martini
Never tried the cinammon,but I will.I've added the butter before, and it's a great touch.But, I'm damn near 48, and I know I already had enough fat in this dish.
Posted on 9/13/09 at 9:51 am to OTIS2
Well you aren't suppossed to eat the whole pot. I like the navy beans. Smaller than the great northerns.
I also like the lady cream peas. Might cook a pot of them today to go with my other stuff.
I also like the lady cream peas. Might cook a pot of them today to go with my other stuff.
Posted on 9/13/09 at 10:38 am to Martini
Mmmm, that sounds good.
Posted on 9/13/09 at 10:48 am to OTIS2
quote:
OTIS2
I'm glad I'm not around you today.
Posted on 9/13/09 at 12:36 pm to BlueCrab
I don't need beans in this boiler....I perculate well on various fuel sources.
Posted on 9/13/09 at 4:25 pm to OTIS2
Sounds great except I would do one small thing differently. Andoullie is smoked, already cooked. I wouldn't brown it with the pork roast. I'd add it later in the simmering process.
Posted on 9/13/09 at 10:57 pm to OTIS2
looks tasty, i make a good white beans with roasted red pepper and parsley, cooked in veggie broth. I actually roasted a few this weekend in anticipation.
Posted on 9/13/09 at 11:58 pm to MileHigh
Try the Navy Beans (Peas); smaller and tend to cream easier than Northern (if you like creole style beans) with pickled pork and chicken stock... Bell pepper is always a great flavor in white beans.
This post was edited on 9/14/09 at 12:02 am
Posted on 9/14/09 at 11:46 am to OTIS2
mmmm this on some rice next to my fried catfish.
Posted on 9/14/09 at 3:35 pm to ChicagoTiger
quote:
mmmm this on some rice next to my fried catfish.
:kige:
Posted on 9/14/09 at 3:37 pm to OTIS2
...give you the most vile case of gas known to man. Wait, no...that's blackeyed peas.
Good stuff over rice w/ a pan of cornbread, though!!!
Good stuff over rice w/ a pan of cornbread, though!!!
Posted on 9/14/09 at 4:13 pm to OC Tiger
quote:Had 'em for lunch yesterday with a raw onion and about 6 nice bannana peppers.
blackeyed peas.
Posted on 9/14/09 at 4:35 pm to OTIS2
quote:I got carried away with the jalapenos in a crock pot roast and gravy... know how to put out a little of the fire?
OTIS2
Posted on 9/14/09 at 4:45 pm to Ole Geauxt
Not sure...but I'd try this. Drain the gravy into a boiler, and some water and beef boullion, or beef stock, and reseason with salt, garlic, etc.(just no more pepper!). Thicken with corn starch and water. When you've rebuilt the gravy, add to the roast and eat a plate for me.
Posted on 9/14/09 at 4:58 pm to OTIS2
I like it, it's fine, but I know what Ms. OleGeauxt is gonna say... 
"Why do you always have to make everything so hot"?...
"Why do you always have to make everything so hot"?...Posted on 9/14/09 at 5:09 pm to Ole Geauxt
Sounds like she and Mrs. Otis see eye to eye.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News