Saturday, April 13, 2013

White Beans and Rice

Beans might have been the second family recipe I learned to cook. My Mom cooks red beans and white beans pretty much the same way. The only difference is the choice of meat. In our family red beans mean smoke sausage and white beans ham. Well I put the leftover ham from Easter in a nice pot of white beans. (Yes, I am behind in blogging. I admit it.) Our white beans always take on a little green hue from the veggies. In fact, I remember my sister and I cooking a pot of beans for the family when we were younger. It had a whole bunch of celery in it. We love celery in our family. This was another one of the recipes we were allowed to cook on our own before Mom and Dad got home. Often we will have white beans with Jambalaya. Nothing like carbs with a side of carbs. One thing about beans you never know just how long it will take to cook them just right. So be patient and keep cooking until they are nice and creamy.

White Beans and Rice
Serves: 4 to 6


1 lb. dried white beans (navy, great northern or cannelini)
3/4 lb. ham, diced
8 cups of water
1 large onion, chopped
1 clove garlic, minced
3 ribs of celery, chopped (including the leafy tops)
1/2 green bell pepper, chopped
1 large bay leaf
Black pepper, to taste
Red pepper flakes, to taste
Creole seasoning, to taste
Salt, to taste
2 Tbsp. parsley, chopped (I like more)


Rinse and sort beans. Cover with 8 cups of water and bring to a boil. Boil for 2 minutes, remove from heat and let stand 1 hour. Drain beans.

Add 8 cups hot water and return pot to heat. Add ham, onion, garlic, celery and bell pepper, bring to a boil. Reduce to simmer and add bay leaf, pepper and creole seasoning. Simmer uncovered for two hours. Do not add salt until beans are soft. When beans are soft, add salt and taste for seasoning. Add seasonings to taste. Beans are done when creamy and not soupy. Stir in parsley just before serving.

Serving suggestions:
Serve over fluffy rice with hot French bread and salad. Or serve with Jambalaya. Always have Tabasco on the table. Double this recipe for 2 lbs. of beans.

Don't forget the hot sauce!

Linking to:
Love Bakes Good Cakes: All My Bloggy Friends
Rediscovering Lost Arts from Our Mothers: Tried and True Recipes

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