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Posted on 9/21/24 at 6:41 am to Tiger328
Yeah I would say so, like the other poster said, they can turn into a big mush, and some people like it like that, but does not go well over rice. If you’re in a position to monitor it every few hours, or if you have work, putting on low and letting them ride will take about 10-12 hours to over cook. I usually put them on high around 10-11 and they will be good around 4-5. So low for 8-10 should be good.
Posted on 9/21/24 at 7:24 am to cdhorn28
From the Times Picayune and the Food and Drink Board Recipe Collection:
Jazz Fest Meaty White Beans
"At the very end of the Food Heritage area, closest to the Jazz Tent, is the booth that sells one of my favorite dishes at the New Orleans Jazz Fest: The meaty white beans. I've already raved about them in print, but this year I met the owners, who dish out the beans and the barbecue ribs, barbecue turkey wings, cole slaw and peach cobbler every year.
Bertrand and Renee Bailey met at Louisiana State University, and this is the 14th year they have been vendors at the New Orleans Jazz and Heritage Festival presented by Shell. They are able to tell exactly, because their daughter Blaire, now their cashier at the booth, was born the year they got in.
"I've been in food service 30 years," Bertrand said. "I started cooking as a way to put myself through college. I always had a passion for cooking."
They have a catering company in Baton Rouge, Down Home Creole Cookin', and Renee also is a teacher and librarian at Winbourne Elementary in Baton Rouge. She grew up in the capital city, and Bertrand is from Edgard in St. John Parish, where his daddy was a farmer. Both learned to cook from their mothers.
When there was an opening for a barbecue ribs vendor at Jazz Fest, they applied, and brought the meaty white beans as a side.
"They wanted pork and beans, but this is like pork and beans," Bertrand said. Only not as sweet and much meatier.
The beans are flavored with pork sausage, ham hocks, tasso, andouille and diced ham."
1 lb Great Northern beans, Camellia brand
3 quarts water
1 onion, chopped
1 bell pepper, chopped
3 ribs celery, chopped
1/2 bunch flat-leaf parsley, chopped
2 smoked ham hocks*
2 links smoked sausage, sliced
1/2 link andouille, sliced
1/2 lb tasso, cubed
1/4 lb ham, diced
Salt, cayenne, onion powder and other seasoning to taste
Rice for serving
Bring beans and water to a boil in a large pot Boil on high heat for one hour
Add all meats and lower heat to medium. Cook 1-1/2 hours. Add vegetables and cook 30 minutes. Season to taste with salt, cayenne, onion powder and other seasonings of choice.
Serve over rice.
Tips
Bertrand Bailey said his pork sausage is Manda brand, and he gets his andouille, tasso and smoked ham hocks in LaPlace at Bailey's -- no relation.
Jazz Fest Meaty White Beans
"At the very end of the Food Heritage area, closest to the Jazz Tent, is the booth that sells one of my favorite dishes at the New Orleans Jazz Fest: The meaty white beans. I've already raved about them in print, but this year I met the owners, who dish out the beans and the barbecue ribs, barbecue turkey wings, cole slaw and peach cobbler every year.
Bertrand and Renee Bailey met at Louisiana State University, and this is the 14th year they have been vendors at the New Orleans Jazz and Heritage Festival presented by Shell. They are able to tell exactly, because their daughter Blaire, now their cashier at the booth, was born the year they got in.
"I've been in food service 30 years," Bertrand said. "I started cooking as a way to put myself through college. I always had a passion for cooking."
They have a catering company in Baton Rouge, Down Home Creole Cookin', and Renee also is a teacher and librarian at Winbourne Elementary in Baton Rouge. She grew up in the capital city, and Bertrand is from Edgard in St. John Parish, where his daddy was a farmer. Both learned to cook from their mothers.
When there was an opening for a barbecue ribs vendor at Jazz Fest, they applied, and brought the meaty white beans as a side.
"They wanted pork and beans, but this is like pork and beans," Bertrand said. Only not as sweet and much meatier.
The beans are flavored with pork sausage, ham hocks, tasso, andouille and diced ham."
1 lb Great Northern beans, Camellia brand
3 quarts water
1 onion, chopped
1 bell pepper, chopped
3 ribs celery, chopped
1/2 bunch flat-leaf parsley, chopped
2 smoked ham hocks*
2 links smoked sausage, sliced
1/2 link andouille, sliced
1/2 lb tasso, cubed
1/4 lb ham, diced
Salt, cayenne, onion powder and other seasoning to taste
Rice for serving
Bring beans and water to a boil in a large pot Boil on high heat for one hour
Add all meats and lower heat to medium. Cook 1-1/2 hours. Add vegetables and cook 30 minutes. Season to taste with salt, cayenne, onion powder and other seasonings of choice.
Serve over rice.
Tips
Bertrand Bailey said his pork sausage is Manda brand, and he gets his andouille, tasso and smoked ham hocks in LaPlace at Bailey's -- no relation.
Posted on 9/21/24 at 7:37 am to Stadium Rat
Sounds like a good recipe but would you even taste the beans with all that smoked meat in it?
Posted on 9/21/24 at 12:13 pm to Pandy Fackler
quote:
Smoked Sausage
That’s a no for me dawg. Ham all the way
Posted on 9/21/24 at 12:36 pm to Tiger328
For every 2 pounds of dry beans
1 white onion diced fine
1 lb pickled pork
1/2 cup crisco
Salt
White pepper
Soak your beans overnight. Put them to boil, when they foam up dump them in a colander and rinse then add them back to the pot and return them to a boil. Add Crisco, white onion, salt and white pepper and cook for about an hour, till your beans start to get tender. Then add pickled pork and cook till beans are creamy. About 3 hours total. Stir often and don't let them stick. They will come out white and creamy.
1 white onion diced fine
1 lb pickled pork
1/2 cup crisco
Salt
White pepper
Soak your beans overnight. Put them to boil, when they foam up dump them in a colander and rinse then add them back to the pot and return them to a boil. Add Crisco, white onion, salt and white pepper and cook for about an hour, till your beans start to get tender. Then add pickled pork and cook till beans are creamy. About 3 hours total. Stir often and don't let them stick. They will come out white and creamy.
Posted on 9/21/24 at 12:39 pm to Tiger328
quote:
20-30 guys
Do 4 lbs of dry beans.
Posted on 9/21/24 at 5:57 pm to CHEDBALLZ
This thread has a lot of folks saying great northerns for their white beans. Am I the only coonass that uses navy beans?
Also, I almost word for word use the same recipe for my white beans that I do for my red beans. I cook down bacon, smother veggies, then simmer beans in seasoned chicken broth with Tasso or sausage.
Also, I almost word for word use the same recipe for my white beans that I do for my red beans. I cook down bacon, smother veggies, then simmer beans in seasoned chicken broth with Tasso or sausage.
Posted on 9/21/24 at 6:19 pm to Jibbajabba
I use navy beans.
Posted on 9/22/24 at 12:15 am to Aubie Spr96
In addition to chicken stock, I’m a big fan of pickled pork in white beans
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