White Beans and Rice
Serves: 4 to 6
Ingredients
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)
Directions
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.
Linking to:
Love Bakes Good Cakes: All My Bloggy Friends
Rediscovering Lost Arts from Our Mothers: Tried and True Recipes
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
No comments:
Post a Comment