re: White beans recipe

I don’t write mine down but I do them the same way I do my red beans...

2 lbs dry beans
12 cups pork stock
2 or 3 smoked hocks
3 or 4 bay leaves
A couple of tablespoons of bacon fat or oil
2 or 3 medium onions, chopped
1 or 2 bell peppers, chopped
3 to 4 celery stalks, chopped
5 or 6 cloves of garlic, crushed
1/2 T each, dried thyme, oregano, and basil
1 or 2 lbs. smoked sausage, sliced
1 cup minced green onions
1/4 cup minced parsley
2 minced jalapeño
1 T black pepper
1/2 t red pepper
Salt to taste

Add the hocks to 3 quarts of water with the bay leaves. Bring to a boil, Cover, then cut to a simmer for an hour.

In a separate skillet, heat the fat, add the dried herbs, then the garlic, then the onions, peppers and celery. Sauté until the vegetables are soft. Dump into the stock.

Add the beans and bring to a simmer. Cover and stir regularly. Add all seasoning and adjust to taste. After an hour, begin to mash the beans to the side of the pot with a large spoon. You’ll develop a creamy texture.

Add sliced smoke sausage if you wish. Add the green onions and parsley in the last few minutes and readjust seasoning to taste.