Cajun White Beans - Teach Me

Pretty easy.

Soak them in water over night in the fridge.

Sauteed down your trinity( I like to have a lot onion and celery and some bellpepper) and some smoked sausage. Add chicken stock and any other seasonings you may want and bring to boil then add your beans. I like to use the Cajun power garlic sauce, a Cajun style worcheshire sauce, and slay ya momma. Add some Tasso and smoked ham hocks and let those cook low and slow with the beans. Once beans get soft and to your liking shred the ham hocks and pretty much done. You can smash some of the beans to make it creamier.

They take a while to cook. Probably 2-3 hours simmering sometimes longer.

On the liquid it depends on how thick you want them.

For one pound of beans you’re going to want atleast 32oz of stock. Can always add more later if you think it’s too thick.

Large onion, half a bunch of celery and a bell pepper for a pound of beans. Don’t be afraid of having too much, they’ll cook down, and you can tell your wife there’s plenty of vegetables. Just make sure to sautéed them until they are soft and more translucent.

Take Paul Prudhomme's red beans and rice with ham hocks from page 190 of his original cookbook and sub in white beans and a ham shank instead of hocks. Cut up the meat from the shanks and throw it in the pot for the last 30 minutes.

Sodium in the stock or no sodium?

Why not use stock to soak the night before instead of just water?

all you are trying to do is hydrate the beans. It makes the skins softer and the beans cook more evenly. 3 hours is a good rule of thumb for a pot of beans. 1lb of beans is plenty.

you’ll need pickled pork and/or a meaty ham hock or even better, a meaty bone from a ham. I like to cook the sausage on the side and serve on top, along with a big spoonful of the grease from the skillet. You will also need a bottle of crystal hot sauce (no substitutions are approved)

And cornbread is a requirement

Throw some shrimp in!

Quit trying to make it overly complicated you pathetic rube. It's a dried fricking bean. Cook them like red beans.

quote:

---

Quit trying to make it overly complicated you pathetic rube

---

+1

quote:

---

How much trinity do you start with?

---

Pound of beans, pound of meat (Cubed ham or a leftover ham bone) pound of trinity, or just onions

Add water, till the beans are fully covered and cook till your preferred level of mushy/creaminess. You can replace the water with stock or ham base (Better than Bullion), depends how salty the ham is.

It's the same for red beans, field peas, black eye peas, or pintos. Certain meats are more traditional with other beans, but it's hard to beat smoked sausage or ham or both.