We all know how much everyone loves their red beans and rice, but I’ll tell you what na, "Y’all don’t sleep on these Camellia brand white beans!" Perfectly seasoned with the classic trinity of onions, bell peppers, and celery, these creamy beans are the ultimate comfort food addition to any spicy Louisiana dish. Often times served with a good jambalaya as seen here but also goes great with white rice. Protein choices are also endless. I went with fried fish because you know I’m extra, but anything cooked down with a gravy also makes this worthwhile! C’est si bon!
- 1 lb. Camellia white navy beans
- 2 small onions
- 1/2 green bell pepper
- 2 stalks celery
- 5 cloves garlic
- 1/2 stick andouille
- 1 lb. cubed ham
- Creole seasoning
- Boudreaux's Low and slow simmer seasoning
- Chicken stock as needed (start with 1 qt but have extra)
- 1/2 bunch green onions
- Wash and soak beans overnight.
- Brown andouille and ham. Add in trinity and cook until soft.
- Add in garlic.
- Add beans and 1 q.t chicken stock. Seasoning immediately.
- Cover and allow to simmer. This will take a few hours to cream and tenderize beans. Add in more stock as needed but remember you want a kind of thick consistency to finish with. After 2 hours start tasting liquid for proper seasoning.
- Check beans for tenderness. Once desired consistency and doneness is achieved add in green onions.
- If the beans are tender but liquid isn’t creamy enough you can remove a small bowl of the beans and mash them up with a fork and add them back into the pot.
- Serve how you like to eat your white beans.