Family Foodies

In the South, a “poor man’s dinner” consists of white beans (aka navy beans) and corn bread.  Beans are a staple in many cultures and provide an excellent source of protein.  However, for those of us who need a little meat to declare it a meal, I’ve added some hot sausage links to the dish.

Here’s what you need:

1lb of dried navy beans or great northerns (I ALWAYS use Camellia brand beans)

1 small yellow onion

1 Bay Leaf

4 cups of Chicken Stock (Veggie Stock would do if you prefer!)

1 ham hock (you could also substitute salt pork)

minced garlic (I use a lot…that’s an actual measurement in my kitchen)

Sea Salt and Black Pepper

Hot Sauce (I prefer Crystal or Louisiana Hot Sauce brands)

There has long since been a debate as to whether you have to soak beans overnight or use a pressure pot to really get them done right.  In our family, we do not soak them overnight nor do we use a pressure pot.  However, if you want to decrease your cooking time a pressure pot can be your best friend when it comes to cooking beans.

Directions:

1.  Start by rinsing and sorting beans in a colander.  You’d rather find a rock NOW than risk cracking a tooth during your meal.

2.  Chop onion and garlic.  Saute in EVOO (Extra Virgin Olive Oil).  When onions are translucent, drop in 1 Bay Leaf.

3.  Add 4 cups of chicken stock and bring to a boil.

4.  Add beans, Ham Hock, Add approximately 4 cups of water, Stir and bring back to a boil.

5.    Add salt, pepper and hot sauce to taste.  (Yes, you’ll have to taste it to know how much you need of each!)

6.  Boil UNCOVERED for 2 hours, stirring often to prevent sticking.  You may have to add water once in a while because you do NOT want your beans to dry out.  We prefer them to be a bit “soupy”, but if you want a creamier texture, use less water.  Just don’t let ‘em stick to the bottom or they will burn!  NOTE: It is almost impossible to get a pot cleaned after burning beans–I know from experience!

7.  Once beans are “soft”, reduce heat and simmer covered for another 3-4 hours.  You could transfer them to a crock pot at this point if you wish. If you want, you can blend with a hand blender to thicken them a bit before serving.  (REMOVE ham hock and bay leaf BEFORE serving.)

8.  Serve over rice (white or brown).

The Cornbread is traditionally made from scratch.  However, I use a little help from the store with mix.  Our house is divided over sweet cornbread vs. traditional yellow cornbread…so we have BOTH! 

For the hot sausage, there are so many types.  Since andouille is readily available where we live, I purchase the HOT andouille links.  Then, I add a splash of EVOO to a pan and crisp the casings, since andouille is a smoked ready to eat sausage.   Then I lower the heat, cover and simmer for 15 minutes to heat them through.  I serve them on the side with the beans and cornbread.