White beans recipe

Here is one I cook all the time from Donald Link's Down South cookbook. It's different than your usual white beans recipe but delicious.

German Festival Ham & White Bean Stew

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Ingredients:


3 cups dried white beans (any variety)

2 tablespoons butter or bacon fat

1 large onion, diced

4 celery stalks, diced

1 medium carrot, finely chopped

5 garlic cloves, minced

1 jalapeño pepper, stemmed, seeded, and minced

5 bay leaves

2 teaspoons salt, or more to taste

1 teaspoon ground black pepper, or more to taste

1/4 teaspoon cayenne pepper

2 pounds best-quality smoked ham or tasso, cut in 1/2-inch dice

2 tablespoons Creole or whole-grain mustard

A 4-inch fresh rosemary sprig, minced

9 cups chicken broth

1 small bunch collard greens or kale, large stems cut out, leaves cut into 2-inch squares


Instructions:


Place the beans in a large pot with enough water to cover them by 4 inches. Soak the beans overnight.


Heat the butter or bacon fat in a heavy-bottomed pot over medium-high heat.


Add the onion, celery, carrot, garlic, jalapeno, bay leaves, salt, pepper, and cayenne, and cook, stirring, until the vegetables have softened, about 10 minutes.


Add the ham, mustard, and rosemary, cook for 3 minutes more, stirring occasionally.


Drain and rinse the beans and add them to the pot along with the chicken broth.


Bring to a boil, then reduce the heat to low and cook the stew at a simmer for 1 hour.


Add the greens and cook for 30 minutes more. Turn off heat and let sit for 20 minutes. Discard the bay leaves.


At this point you can serve the soup as is, or, to make a creamier soup with a thicker body, puree 2 cups of the stew in a blender and return to the pot. (You can also place an immersion blender in the pot and pulse for a few seconds to accomplish the same thing.) Taste for seasonings, adding more salt and pepper as desired, Serve this stew with plenty of good, crusty bread or cornbread, torn and thrown right into the bowl, or over hot steamed rice.

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I don't rinse mine so I can fart all night and sleep on the couch

For a while I made either white or red beans every Monday. Wife made me stop for a while cause I'm so gassy

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i put sausage in mine instead of ham since SO doesnt eat ham

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Does she know that sausage is smashed up ham in an intestine tube?


I start mine on the stove then put in the oven so I don't have to worry as much.

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she doesnt like the texture of ham

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FFS

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.

Sounds good! I'll give this recipe a try next time I cook white beans. Thanks!

Here is my version of the white bean and kale soup someone else posted above.

Cook your beans like normal and the final hour or so, add onion, carrot, ham, and chopped kale. I'm not sure the amounts matter much. add what you like,



Makes a really good chilly night soup.