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Message
Crock pot white beans
Posted on 4/29/17 at 3:52 pm
Posted on 4/29/17 at 3:52 pm
How do you do yours? What meat do you put in it?
7
Posted on 4/29/17 at 5:25 pm to JBM210
Smoked sausage and Tasso if I have some. I add everything I would normally put in red beans and "set it and forget it" until about 8 hrs later.
Posted on 4/29/17 at 5:54 pm to JBM210
Sausage, tasso, and a ham hock is a must
Posted on 4/29/17 at 6:38 pm to JBM210
Salt pork.
I also take a bowl or 2 of beans out of the pot towards then end of cooking and smash the hell out of them before adding them back to the pot.
Gives it a creamier texture overall.
...Some people like it creamy, some don't. To each their own.
ETA: I also recommend buying a pressure cooker.
I also take a bowl or 2 of beans out of the pot towards then end of cooking and smash the hell out of them before adding them back to the pot.
Gives it a creamier texture overall.
...Some people like it creamy, some don't. To each their own.
ETA: I also recommend buying a pressure cooker.
This post was edited on 4/29/17 at 8:34 pm
Posted on 4/29/17 at 11:59 pm to JBM210
Cut up ham with the skin on it and sausage
Posted on 4/30/17 at 12:09 am to bakersman
A pinch of cinnamon towards the end.
A stalk of Rosemary wrapped in cheesecloth
A stalk of Rosemary wrapped in cheesecloth
Posted on 4/30/17 at 1:05 am to JBM210
Soak beans in a warm brine for a 6-8 hours.
2lbs dry white beans
1 lb pickled pork
1 white onion
1/2 cup crisco
White pepper
Salt
Chicken stock or water.
Put all that in a crock pot on high for 6 hours or so.
2lbs dry white beans
1 lb pickled pork
1 white onion
1/2 cup crisco
White pepper
Salt
Chicken stock or water.
Put all that in a crock pot on high for 6 hours or so.
Posted on 4/30/17 at 7:57 am to CHEDBALLZ
Put a little hit of dried Hidden Valley Ranch seasoning in it. It sets it off
Posted on 4/30/17 at 8:20 am to JBM210
Smoked ham hock, onion, a little celery, bell pepper and garlic, salt, black and red pepper...a bit of dried thyme, oregano and basil, a bay leaf or two. Good smoked sausage in the last hour. Finish with a little green onion and flat leaf parsley.
This post was edited on 4/30/17 at 9:52 am
Posted on 4/30/17 at 8:29 am to OTIS2
And chicken stock or other liquid in that, otis?
Posted on 4/30/17 at 9:51 am to Rouge
That hock will create the stock, but adding chicken stock won't hurt a thing.
Posted on 4/30/17 at 9:58 am to OTIS2
I've got some going today. I used the remains of a smoked bone in sirloin pork roast because I had it. Ham is obviously good too. Leq quarters, pork roast, and green onion sausage in the smoker. I'm getting ready for this week.
Posted on 4/30/17 at 10:52 am to Geaux2Hell
Pig tails baw
Posted on 4/30/17 at 2:17 pm to JBM210
2 lbs of beans
1 large onion
1 bell pepper
2-3 celery stalks
8 cloves of garlic
2 lbs smoked turkey necks
1 lbs andouille
1 healthy spoon of bacon grease
1 small spoon of better than bouillon chicken base (i use less sodium)
1T oregeno
1t thyme
6 Bay leaves
Nunu's Cajun seasoning to taste
Few shakes of your favorite hot sauce
1t black pepper
Water til covered
Cook on low for 8 hours
I take out the turkey necks and debone them, add the meat back, crush some of the beans, add onion tops, and let it cook another 30 minutes to an hour. Serve over rice or cornbread.
1 large onion
1 bell pepper
2-3 celery stalks
8 cloves of garlic
2 lbs smoked turkey necks
1 lbs andouille
1 healthy spoon of bacon grease
1 small spoon of better than bouillon chicken base (i use less sodium)
1T oregeno
1t thyme
6 Bay leaves
Nunu's Cajun seasoning to taste
Few shakes of your favorite hot sauce
1t black pepper
Water til covered
Cook on low for 8 hours
I take out the turkey necks and debone them, add the meat back, crush some of the beans, add onion tops, and let it cook another 30 minutes to an hour. Serve over rice or cornbread.
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