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white beans
Posted on 9/27/15 at 1:11 pm
Posted on 9/27/15 at 1:11 pm
need a recipe...what ya got? to be served with jambalaya
This post was edited on 9/27/15 at 1:16 pm
3
Posted on 9/27/15 at 1:35 pm to ndtiger
I prefer the navy pea beans to the great Northerns. Soak then sauté onions and celery (which I like-some don't) in butter then add beans and half chicken stock half water until just covered by about a knuckle. Bring to boil and reduce to simmer. If you want any meat put with onion and celery to brown. Cook until done, mash a few on the side of the pot to make them creamy. I also add butter at the end as I do red beans for richness.
Now I really like some rosemary chopped really fine and mixed in towards the end and something else I like that is different is a good pinch of cinnamon. Just gives it another profile.
Take a bowl of them and squeeze just a bit of lemon juice and try that. Not for everyone but I like it which is why I do it by the bowl.
Now I really like some rosemary chopped really fine and mixed in towards the end and something else I like that is different is a good pinch of cinnamon. Just gives it another profile.
Take a bowl of them and squeeze just a bit of lemon juice and try that. Not for everyone but I like it which is why I do it by the bowl.
Posted on 9/27/15 at 1:53 pm to ndtiger
Another style:
2 lbs Great Northern beans, soaked
1 t each, thyme, oregano and basil
Salt, black and red pepper to taste
2 onions, fine diced
2 ribs celery, fine diced
1/2 bell pepper, fine diced
4 cloves garlic, minced
2 bay leaves
1 or 2 minced jalapeño peppers
4 T minced flat leaf parsley
1 bunch green onions, fine diced
2 or 3 smoked pork hocks
10 + cups of water or stock (add more if needed)
Sauté the trinity in a bit of oil, adding the herbs and garlic once the onions are clear. Add the stock and all other ingredients, bringing to a boil.
Cut the fire to low and simmer covered , stirring often, until the beans are about to break. Mash some to the pot for creaminess. You can brown a lb of sausage at the start to add in the last 30 minutes of cooking if you wish.
2 lbs Great Northern beans, soaked
1 t each, thyme, oregano and basil
Salt, black and red pepper to taste
2 onions, fine diced
2 ribs celery, fine diced
1/2 bell pepper, fine diced
4 cloves garlic, minced
2 bay leaves
1 or 2 minced jalapeño peppers
4 T minced flat leaf parsley
1 bunch green onions, fine diced
2 or 3 smoked pork hocks
10 + cups of water or stock (add more if needed)
Sauté the trinity in a bit of oil, adding the herbs and garlic once the onions are clear. Add the stock and all other ingredients, bringing to a boil.
Cut the fire to low and simmer covered , stirring often, until the beans are about to break. Mash some to the pot for creaminess. You can brown a lb of sausage at the start to add in the last 30 minutes of cooking if you wish.
This post was edited on 9/27/15 at 1:54 pm
Posted on 9/27/15 at 2:37 pm to ndtiger
Wait til thanksgiving and use the hambone
Posted on 9/27/15 at 6:08 pm to OTIS2
Lol...good God. That's a shite ton of ingredients. Whose recipe is that?
Salt, black pepper, onions and a smoked hock and/or pickled pork are all I'm putting in my white beans. But hey, to each is own I guess.
Salt, black pepper, onions and a smoked hock and/or pickled pork are all I'm putting in my white beans. But hey, to each is own I guess.
Posted on 9/27/15 at 6:40 pm to GeauxTigers0107
quote:sounds like a gourmet meal.......in Kansas
Salt, black pepper, onions and a smoked hock and/or pickled pork are all I'm putting in my white beans
Posted on 9/27/15 at 8:21 pm to Rouge
Sorry your white beans need 18 ingredients to taste worth a frick. 
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