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How do you cook your white beans?
Posted on 7/22/20 at 4:30 pm
Posted on 7/22/20 at 4:30 pm
I’m referring to large limas in this case. Some people soak overnight. Some use a ham hock. Bay leaves or not? It’s a pretty cook specific dish. What’s your process/ingredients?
11
Posted on 7/22/20 at 4:44 pm to High C
No matter what you use just know they don't take near as long as red beans to be done.
As for me, I use the trinity, garlic, bay leaves and one of the following for meat: Ham hocks, pickle meat, seasoning ham or smoke sausage.
I only put the beans in hot tap water in a stainless steel bowl while I cut up the seasonings and get my water boiling and seasoned. Then I drain them and add them to the water and only enough water to just cover the beans since they cook in about 1/2 the time of red beans, so little evaporation of the liquid in the pot.
I bring them to a boil, lower the temperature and use a very slow boil to cook them till done. I also use a heat diffuser between the burner and pot to more evenly distribute the heat and not have any real hot spots in the pot to prevent burning or sticking as they cook.
Season with what you like as far as salt, pepper, hot sauce, Worcestershire sauce, etc.
As for me, I use the trinity, garlic, bay leaves and one of the following for meat: Ham hocks, pickle meat, seasoning ham or smoke sausage.
I only put the beans in hot tap water in a stainless steel bowl while I cut up the seasonings and get my water boiling and seasoned. Then I drain them and add them to the water and only enough water to just cover the beans since they cook in about 1/2 the time of red beans, so little evaporation of the liquid in the pot.
I bring them to a boil, lower the temperature and use a very slow boil to cook them till done. I also use a heat diffuser between the burner and pot to more evenly distribute the heat and not have any real hot spots in the pot to prevent burning or sticking as they cook.
Season with what you like as far as salt, pepper, hot sauce, Worcestershire sauce, etc.
Posted on 7/22/20 at 5:13 pm to High C
quote:
How do you cook your white beans?
Not with:
quote:
large limas
I use ham hocks though and bay leaves.
Posted on 7/22/20 at 5:18 pm to TH03
Always been my favorite variety of white beans.
Posted on 7/22/20 at 5:26 pm to High C
I pretty much follow the Camelia package recipe other than seasonings, stock instead of water, and the meat I use. I don’t soak ahead of time. I have plenty time to let them cook.
I brown my pickled pork ahead of time and also toss ham hocks into the pot before I let it simmer. Pick the meat from the hocks at the end.
Edit - Basically what gumbo above said is what I do. Beans are really pretty easy and done the same way for me regardless of the bean.
I brown my pickled pork ahead of time and also toss ham hocks into the pot before I let it simmer. Pick the meat from the hocks at the end.
Edit - Basically what gumbo above said is what I do. Beans are really pretty easy and done the same way for me regardless of the bean.
This post was edited on 7/22/20 at 5:28 pm
Posted on 7/22/20 at 7:58 pm to High C
Ham hock, trinity, bay leave and a bit of brown sugar.
Posted on 7/22/20 at 8:11 pm to LouisianaLady
Forgive me for the dumb question as I still have never cooked white beans (have done red plenty). What pickled pork do you use? I am not in South LA so may be hard to find? I'm not sure.
Posted on 7/22/20 at 8:50 pm to High C
I use the small navy beans and I soak them overnight then throw them in the slow cooker with a ham hock and season when I leave for work on Monday and it’s ready when I get home
Posted on 7/22/20 at 8:57 pm to SUB
quote:
Forgive me for the dumb question as I still have never cooked white beans (have done red plenty). What pickled pork do you use? I am not in South LA so may be hard to find? I'm not sure.
Its not really crucial to the beans. The flavor from the ham hock is way more important IMO.
I've only ever seen the pickled pork at my store come in the Savoie's brand.
Posted on 7/22/20 at 9:12 pm to SUB
My favorite use for a ham bone is for flavoring a pot of white beans. If there’s not much meat still attached, smoked sausage is also included. Ham hocks, ham bones, salt pork, tasso, smoked sausage ... any and all will be good in your beans.
Posted on 7/22/20 at 9:33 pm to LouisianaLady
quote:
stock instead of water,
What stock do you use? Do you buy ham base, or boil the hocks and use that?
That looks fantastic, btw.
Eta: The ham bone is the best, imo, as Darla said. But not always easy to find without buying a whole bone in ham.
This post was edited on 7/22/20 at 9:36 pm
Posted on 7/22/20 at 9:41 pm to High C
I like my white beans to come out white..... so I only put white stuff in them.
For every 2 lbs of white beans
1 white onion diced fine
1lb pickled pork
1/2 block crisco (1/2 cup I think)
White pepper
Salt
Bring a gallon of water to a boil with 1/4 cup of salt, when the salt the desolves, drop in your beans, cut the fire and soak for 4-8 hours.
Drain the beans rinse them and bring to a boil in freshwater. When the beans foam drain and rinse again and bring back to a boil in fresh water, add your onion and crisco. When the beans start to thicken add your pickled pork. Season to taste with salt and white pepper.
For every 2 lbs of white beans
1 white onion diced fine
1lb pickled pork
1/2 block crisco (1/2 cup I think)
White pepper
Salt
Bring a gallon of water to a boil with 1/4 cup of salt, when the salt the desolves, drop in your beans, cut the fire and soak for 4-8 hours.
Drain the beans rinse them and bring to a boil in freshwater. When the beans foam drain and rinse again and bring back to a boil in fresh water, add your onion and crisco. When the beans start to thicken add your pickled pork. Season to taste with salt and white pepper.
Posted on 7/22/20 at 9:46 pm to High C
Beans. Copious amounts of onion. Some B pepper. A small amount of celery. Cooked a bit after frying a few slices of salt pork. Also enjoy some tasso at times. Andouille can find it's way in as well. Obviously garlic. I guess I've never cooked them, or any bean exactly the same way twice. After the holidays smoked ham scraps is another favorite. A little of this, a little of that....it's all good.
Posted on 7/23/20 at 3:31 pm to High C
quote:
white beans?
I've always considered lima beans as lima beans and Great Northern as "White beans."
I render the fat out of 1 lb of hickory sweet bacon. Sautee one onion, 1/2 bell pepper, and 1 rib of celery. When soft, add 5 cloves of chopped garlic and stir for 1 minute.
Add 4 cups water and 4 cups of chicken broth. Bring to a boil. Cover and put in a 300 degree oven for 2 hours.
Remove from oven, stir, and season...put back in oven for another 1.5 hours.
Remove, uncover, and finish in the stovetop by bringing to a boil and stirring until desired consistency. Smash some beans on the side of the pot to thicken.
I season with salt, pepper, and LA or Crystal hot sauce.
This post was edited on 7/23/20 at 3:34 pm
Posted on 7/23/20 at 4:16 pm to High C
I use Camellia great northerns.
Saute andouille, remove.
Saute trinity. As with most everything, I'll brown my onions first then add the rest.
Add garlic til fragrant and softened.
Add everything to the pot, beans, ham hocks, sausage, and cover with water/stock. Better than bouillon makes a ham base that works well if you need to shore it up or don't have ham hocks.
Season to taste with s+p, garlic, Cajun seasoning, whatever you like. Add bay leaves.
Boil then simmer until the beans are done and the liquid is thickened.
Taste and adjust seasoning and add vinegar as needed.
Serve as is or over rice.
Like I said, the BtB ham base works well, but my favorite part of white beans is the meat from the ham hocks. It's so friggin good.
Saute andouille, remove.
Saute trinity. As with most everything, I'll brown my onions first then add the rest.
Add garlic til fragrant and softened.
Add everything to the pot, beans, ham hocks, sausage, and cover with water/stock. Better than bouillon makes a ham base that works well if you need to shore it up or don't have ham hocks.
Season to taste with s+p, garlic, Cajun seasoning, whatever you like. Add bay leaves.
Boil then simmer until the beans are done and the liquid is thickened.
Taste and adjust seasoning and add vinegar as needed.
Serve as is or over rice.
Like I said, the BtB ham base works well, but my favorite part of white beans is the meat from the ham hocks. It's so friggin good.
Posted on 7/23/20 at 4:52 pm to High C
Here is another way, to confuse things even more than the other good methods listed above.
Soak the beans overnight. Not absolutely necessary, but I like them that way. The next morning, put them in the crockpot and cook with some country ham, or sausage, or leftover porkchops, smoked chops, diced pork loin, smoked hocks, leftover pulled pork, whatever.
Add a little oil and cook on high for an hour or two , then reduce to low heat and cook them the rest of the day that way. Do not add sugar or salt until the end of the cook. If you cook them with the sugar and salt added in the beginning, they will be tougher when cooked and will take longer to get tender.
There are a hundred good ways to cook them, all similar and all different. All of them will work.
I prefer Great Northern beans, but I do have a half bag of Camellia large lima beans in the pantry, with the first half cooked a while back and the remainder will be cooked after I get off my Keto diet.
Here is a soup made with dried large lima beans.
Soak the beans overnight. Not absolutely necessary, but I like them that way. The next morning, put them in the crockpot and cook with some country ham, or sausage, or leftover porkchops, smoked chops, diced pork loin, smoked hocks, leftover pulled pork, whatever.
Add a little oil and cook on high for an hour or two , then reduce to low heat and cook them the rest of the day that way. Do not add sugar or salt until the end of the cook. If you cook them with the sugar and salt added in the beginning, they will be tougher when cooked and will take longer to get tender.
There are a hundred good ways to cook them, all similar and all different. All of them will work.
I prefer Great Northern beans, but I do have a half bag of Camellia large lima beans in the pantry, with the first half cooked a while back and the remainder will be cooked after I get off my Keto diet.
Here is a soup made with dried large lima beans.
Posted on 7/23/20 at 4:58 pm to MeridianDog
quote:
Soak the beans overnight. Not absolutely necessary, but I like them that way. The next morning, put them in the crockpot and cook with some country ham, or sausage, or leftover porkchops, smoked chops, diced pork loin, smoked hocks, leftover pulled pork, whatever.
This is our method. Add a little chicken stock to cook in along with any celery/onion/garlic. Don't salt or pepper until ready to serve.
Posted on 7/23/20 at 6:36 pm to Aubie Spr96
Ingredients
1 large onion, peeled (in net)
1 bunch of flat leaf parsley. (in net)
1 head of garlic
1 pound dried fabes, cannellini or other large white beans—picked over, rinsed and soaked overnight
1 tablespoon pimentón (smoked paprika)
1 large pinch of saffron threads, crushed
1 meaty fresh ham hock (1 pound)
1/2 pound slab bacon, in 1 piece
1/2 pound semi-dry Spanish-style chorizos
Salt and freshly ground pepper
How to Make It
Drain the beans and transfer them to a large enameled cast-iron casserole. Add the onion, garlic, pimentón, crushed saffron, ham hock, bacon and 12 cups of cold water and bring to a boil. Reduce the heat to moderate and simmer the stew, tucking the ham hock under the cooking liquid as necessary, until the beans are almost tender, about 1 hour and 30 minutes.
Add the chorizos to the bean stew and cook until the meat and beans are tender and the cooking liquid is thick and slightly reduced, about 45 minutes longer.
Discard the onion, parsley and garlic, and transfer the meat to a bowl. Pull the meat from the ham hock and cut it into large pieces. Cut the bacon and chorizos into pieces. Add the meat to the beans and season lightly with salt and pepper
1 large onion, peeled (in net)
1 bunch of flat leaf parsley. (in net)
1 head of garlic
1 pound dried fabes, cannellini or other large white beans—picked over, rinsed and soaked overnight
1 tablespoon pimentón (smoked paprika)
1 large pinch of saffron threads, crushed
1 meaty fresh ham hock (1 pound)
1/2 pound slab bacon, in 1 piece
1/2 pound semi-dry Spanish-style chorizos
Salt and freshly ground pepper
How to Make It
Drain the beans and transfer them to a large enameled cast-iron casserole. Add the onion, garlic, pimentón, crushed saffron, ham hock, bacon and 12 cups of cold water and bring to a boil. Reduce the heat to moderate and simmer the stew, tucking the ham hock under the cooking liquid as necessary, until the beans are almost tender, about 1 hour and 30 minutes.
Add the chorizos to the bean stew and cook until the meat and beans are tender and the cooking liquid is thick and slightly reduced, about 45 minutes longer.
Discard the onion, parsley and garlic, and transfer the meat to a bowl. Pull the meat from the ham hock and cut it into large pieces. Cut the bacon and chorizos into pieces. Add the meat to the beans and season lightly with salt and pepper
This post was edited on 7/23/20 at 6:38 pm
Posted on 7/24/20 at 10:53 pm to Dandy Lion
Saffron in white beans? Interesting. I like saffron for pilaf and such, but I've never used it in anything else.
Posted on 7/25/20 at 1:43 am to LSshoe
I adore saffron.
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