Ready in 4 hours
The quintessential New Orleans dish, traditionally served on Mondays. It was an old custom from the time when a ham was served as the Sunday meal and Monday was washday. A pot of beans, with the reserved ham bone, could sit on the stove and simmer while the women were busy scrubbing clothes.
Soak the beans overnight. The next day, drain and put fresh water in the pot with the beans. Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain.
While the beans are boiling, saute the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sauteed vegetables to the beans, then add the ham bone (or smoked ham or pickle meat), smoked sausage, seasonings, and just enough water to cover.
Bring to a boil, then reduce heat to a low simmer with lid askew. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot. (If the beans are old say, older than six months to a year they won't get creamy. Make sure the beans are reasonably fresh. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.)
If you can ... let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They'll taste a LOT better. When you do this, you'll need to add a little water to get them to the right consistency.
Serve generous amounts over hot white long-grain rice, with good French bread and cold beer. You may also serve grilled or broiled fresh Creole hot sausage on the side. Sprinkle with the green onions, or better yet, some chopped pickled onions. The vinegar in the pickled onions makes the dish.
brim 1y agoI've made this a few times now. once with dry beans and several with canned beans and it is geat eather way. this time i was lazy and used 4 cans of beans, andolee, and some left over cubed up ham
kirkmatthews 1y agoVery good!
TrueSpectre 1y agoPretty awesome. Used sausage and added just a little liquid smoke and a few "dashes" of vinegar. As noted, was even BETTER on day 2. I recommend blending up about 1/2 cup of your beans anyway - really adds some depth even if your sauce is nice and creamy anyway.
christiana_haskins 1y agoLove this recipe!
Lyleaberto 2y ago
Jackiechan042003 2y agoDelish!!! Will definitely make again
Stacyv 2y agoWas delicious! Nice way to use up a ham bone and left over ham.
Lyleaberto 3y agoLoved it! My family couldn't stay out of it!
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brim 3y agovery good. i used left over ham instead of the ham bone, and 4 15oz cans of kidney beans instead of soaking the pound of dry bean over night.