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Thank you for stopping by to see a delicious recipe for Southern White Beans.
I ate a lot of white beans growing up. Nothing better than an old fashion pot of white beans and cornbread
My dad’s sister, my Aunt Dot, still tells this story about me and beans. She was watching me, my oldest brother, and younger brother when I was three years old while my mother was at the hospital having my youngest sister. My aunt was in the kitchen fixing a pot of white beans, and I was extremely polite trying to talk her out of fixing the beans. I was saying things like “Aunt Dot, You do not have to go to so much trouble fixing those beans for me.” I am impressed that I was this smart at three years old. The truth is that I did like the beans because we ate them so often; I was hoping to have something different. Today, I do not eat them as often, but when I do, I enjoy them. They are incredibly delicious and comforting. Sometimes, all I want for dinner is a bowl of white beans and a piece of melt in your mouth
Tips for Fixing Southern White Beans
When I fix these beans in my cast-iron stock pot, I let them simmer for 2 hours or until they are tender. This is a great recipe to prepare in a slow cooker too. If you are preparing them in the crock-pot, allow them to cook 10 to 12 hours on low and 5 to 6 hours on high for them to get tender. Once the beans are tender, remove the bay leaves and the ham bone.
Southern White Beans
Author: Diane @Recipes for our Daily Bread
Recipe type: Entree or Side
- Use 16-ounce pack dried navy beans (cover with water and soak the beans overnight)8 cups of water - The water should cover the beans about an inch
- One ham bone - I like to use a Country Ham bone or a Honey Ham Bone. Both of these ham bones are great. You can also use bacon or a ham hock.
- One onion chopped
- Add, One teaspoon granulated garlic
- One teaspoon sugar
- And, One teaspoon pepper
- One tablespoon Cajun seasoning
- Two bay leaves, remove before serving the beans
- Add the water and the ham bone and bring it to a boil.
- Combine the beans, onions, and seasonings.
- Cover and simmer for 2 hours until beans are tender.
- If you are eating the beans as a side dish, you may not want to add additional water when it evaporates. If you are eating them as soup, add additional water as it evaporates.
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