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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (215g)|
|Recipe Makes: 8|
|Calories from Fat: 139 (48%)|
|Amt Per Serving||% DV|
|Total Fat 15.4g||21 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 40.3mg||12 %|
|Sodium 1254.8mg||43 %|
|Potassium 601.4mg||16 %|
|Total Carbohydrate 23.5g||7 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 17.8g|
|Protein 15.1g||22 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 288
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What would you serve with this? Link in another recipe
brimI'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 ham1y ago
kirkmatthewsVery good!1y ago
TrueSpectrePretty 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.1y ago
christiana_haskinsLove this recipe!2y ago
Jackiechan042003Delish!!! Will definitely make again2y ago
StacyvWas delicious! Nice way to use up a ham bone and left over ham.3y ago
LyleabertoLoved it! My family couldn't stay out of it!3y ago
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brimvery 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.3y ago