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Message
White beans with jambalaya
Posted on 5/14/13 at 10:32 am
Posted on 5/14/13 at 10:32 am
Havent heard many recipes for this. What you got?
3
Posted on 5/14/13 at 10:35 am to More beer please
Link's white bean recipe:
quote:
3 cups dried white beans (any variety)
2 tablespoons butter or bacon fat
1 large onion, diced
4 celery stalks, diced
1 medium carrot, finely chopped
5 garlic cloves, minced
1 jalapeño pepper, stemmed, seeded, and minced
5 bay leaves
2 teaspoons salt, or more to taste
1 teaspoon ground black pepper, or more to taste
1/4 teaspoon cayenne pepper
2 pounds best-quality smoked ham or tasso (see Resources,
page 250 of the book), cut in 1/2-inch dice
2 tablespoons Creole or whole-grain mustard
A 4-inch fresh rosemary sprig, minced
9 cups chicken broth
1 small bunch collard greens or kale, large stems cut out,
leaves cut into 2-inch squares
Place the beans in a large pot with enough water to cover them by 4 inches. Soak the beans overnight.
Heat the butter or bacon fat in a heavy-bottomed pot over medium-high heat.
Add the onion, celery, carrot, garlic, jalapeno, bay leaves, salt, pepper, and cayenne, and cook, stirring, until the vegetables have softened, about 10 minutes.
Add the ham, mustard, and rosemary, cook for 3 minutes more, stirring occasionally.
Drain and rinse the beans and add them to the pot along with the chicken broth.
Bring to a boil, then reduce the heat to low and cook the stew at a simmer for 1 hour.
Add the greens and cook for 30 minutes more. Turn off heat and let sit for 20 minutes. Discard the bay leaves.
At this point you can serve the soup as is, or, to make a creamier soup with a thicker body, puree 2 cups of the stew in a blender and return to the pot. (You can also place an immersion blender in the pot and pulse for a few seconds to accomplish the same thing.) Taste for seasonings, adding more salt and pepper as desired, Serve this stew with plenty of good, crusty bread or cornbread, torn and thrown right into the bowl, or over hot steamed rice.
Posted on 5/14/13 at 10:45 am to More beer please
Pretty sure there are quite a few receipes on FDB and recipe book for jambalaya and white beans. Try a search.
Posted on 5/14/13 at 12:46 pm to TorNation
The only white bean recipe in the TD book or recipe thread is mine for white bean chicken chili. I searched and not much turned up with recipes. We could use a few in the recipe thread.
Here's a thread on MD's wife's white beans.
LINK
People do them different ways, though, as far as seasoning. Some only use ham. Some use sausage, salt pork, tasso and the like. Some use trinity and jalapenos. You can season them the way you like as long as you cook the beans properly.
Here's a thread on MD's wife's white beans.
LINK
People do them different ways, though, as far as seasoning. Some only use ham. Some use sausage, salt pork, tasso and the like. Some use trinity and jalapenos. You can season them the way you like as long as you cook the beans properly.
Posted on 5/14/13 at 2:02 pm to Gris Gris
Yeah I looked on the TD recipe book and couldn't find any. The grad party I am cooking for requested the beans with my jambalaya. May just go off of that recipe and wing it
Posted on 5/14/13 at 2:08 pm to More beer please
There can be lots of adventure and satisfaction in winging it.
What are you looking for? Th erecipe given in my old post is a good basic recipe and can be modified many ways, depending on what you decide to add (sausage, pork, other vegetables). Someone suggested adding shrimp and I plan on doing that soon, as I thought it sounded really good. My other thought is that the beans can take any number of spices and whatever flavor they add is up to you and the blend you choose. you might want to try whatever you dream up once before offering it to your friends or a large social group.
What are you looking for? Th erecipe given in my old post is a good basic recipe and can be modified many ways, depending on what you decide to add (sausage, pork, other vegetables). Someone suggested adding shrimp and I plan on doing that soon, as I thought it sounded really good. My other thought is that the beans can take any number of spices and whatever flavor they add is up to you and the blend you choose. you might want to try whatever you dream up once before offering it to your friends or a large social group.
This post was edited on 5/14/13 at 2:09 pm
Posted on 5/14/13 at 2:09 pm to More beer please
White beans are very forgiving unless you cook them way too long and some folks like them pretty mushy. It's a personal taste thing. If you use trinity and a pork component, they'll be fine.
If you can make red beans, you can make white beans. Red beans cook a little longer, but you can season white beans the same way and they'll be good that way. There are two red bean recipes in the TD book. I haven't looked at them, but you could use them as a guide also.
For liquids, you can use the measurements on the bag and add a little more if the liquid evaporates or if you prefer them more juicy.
If you can make red beans, you can make white beans. Red beans cook a little longer, but you can season white beans the same way and they'll be good that way. There are two red bean recipes in the TD book. I haven't looked at them, but you could use them as a guide also.
For liquids, you can use the measurements on the bag and add a little more if the liquid evaporates or if you prefer them more juicy.
Posted on 5/14/13 at 2:21 pm to Gris Gris
white beans on a cool fall evening is hard to beat, growing up my mom did them as you described with a little jalapeño and pork, little corn bread on the side and you've got a dynamite meal.
I've also used the white chicken chili recipe referred to above, its also a very solid dish.
I've also used the white chicken chili recipe referred to above, its also a very solid dish.
Posted on 5/14/13 at 2:34 pm to yellowfin
quote:
Link's white bean recipe:
Seems like a lot of trouble to make beans to throw on top of jambalaya
Posted on 5/14/13 at 2:38 pm to LSU-MNCBABY
Cornbread makes beans complete. I'm much more of a pea fan than a bean fan, but I will make them once in a while. I don't care for mine to be "herby". I notice link uses rosemary. I LOVE rosemary, but not in traditional white beans. I want the trinity, salt, peppers which might be black, white and/or red and the pork flavor whether ham, sausage or salt pork. I don't use tasso because many of them have chili powder or some seasonings I don't care for in my beans. I like to toss sliced green onions on top, but I like those on almost everything. If I have a ham stock made, I'll use that rather than water or even chicken stock if that's on hand.
Unlike most people, I just don't like rice with my beans. I have some thing about the two different textures together that I don't like. A very unpopular stance, I know.
Unlike most people, I just don't like rice with my beans. I have some thing about the two different textures together that I don't like. A very unpopular stance, I know.
Posted on 5/14/13 at 3:09 pm to More beer please
Google Cassoulet.
Posted on 5/14/13 at 3:11 pm to Powerman
quote:
Seems like a lot of trouble to make beans to throw on top of jambalaya
On top?
Posted on 5/14/13 at 3:38 pm to yellowfin
A white bean recipe ?
Not sure I ever used one.
That came right after I learned how to cook rice.
White bean
Trinity
What ever kinda ham, tasso or bacon you got on hand
Seasoning
And serve on the side on Jambalaya
Not sure I ever used one.
That came right after I learned how to cook rice.
White bean
Trinity
What ever kinda ham, tasso or bacon you got on hand
Seasoning
And serve on the side on Jambalaya
Posted on 5/14/13 at 4:08 pm to More beer please
The was in the Times Picayune recently - sounds real good:
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.
Ingredients
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
1. Bring beans and water to a boil in a large pot Boil on high heat for one hour
2. 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.
3. 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.
Ingredients
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
1. Bring beans and water to a boil in a large pot Boil on high heat for one hour
2. 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.
3. 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.
This post was edited on 5/14/13 at 4:09 pm
Posted on 5/14/13 at 4:22 pm to Stadium Rat
That's a good guide for him if he wants a lot of sausage even though the jambalaya will probably have plenty. I'd add chopped garlic and ditch the tasso and the cubed ham. I'm not a cubed ham fan in red beans or white beans. I use ham bones, shanks and hocks, though, for flavoring. I'd garnish with sliced green onions.
I'd also be sure to taste before adding the salt because all of those meats will add a lot of it. They taste better the next day, too, fyi to the OP.
I'd also be sure to taste before adding the salt because all of those meats will add a lot of it. They taste better the next day, too, fyi to the OP.
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