Al Robert, Burnside, Cajun sausage', Creole, freezing temps, fresh, hot plate, Hot Sauce, jambalaya, Louisiana, navy beans, New Orleans, NOLA, red beans, Rice, sausage, Tabasco, The Cabin Cook Book, The Cabin Restaurant, The Jambalaya Smokehouse, United States, white beans, Winter
If you live in the U.S., I am sure you are dealing with sub-freezing temps right now. And nothing tastes better than hot, delicious meal on a cold winter day to warm your soul and bring life back to your limbs. Down here in Louisiana, a hot meal usually involves rice and some type of beans. At The Cabin, we like to serve a piping hot plate of White Beans over rice with a link of fresh Cajun sausage from The Jambalaya Smokehouse on the side every Monday. In fact, Al Robert, the owner of the restaurant, remarks in The Cabin Cook Book that they always had White Beans growing up, never Red Beans like you find in the dominantly Creole New Orleans area. It was only after numerous visitors from NOLA requested Red Beans that we began serving it here in Burnside (for the recipe, click here). So enjoy The Cabin’s White Beans recipe, and stay warm out there folks!
Yields 1 qt.
1/2 lbs. Navy beans
1/4 cups Celery chopped
1/2 cup Onions chopped
1/2 cup Bell pepper chopped
1/4 lbs. Ham cut 1/4” cube
2 tsp Salt
1/2 tsp Garlic powder
2 tbsp Vegetable oil
Water to cover beans 1”
Wash beans and place in a 3 qt. pot
Add ham, vegetables and seasonings
Add water to cover beans by 1”
Bring to a boil and reduce to medium heat
Add oil – Allow beans to simmer until tender (45 minutes to 1 hour)
Remove from heat and serve as is or over rice. Garnish with freshly chopped scallions.
(Hot sauce, such as Tabasco, is provided on the side. Add according to your desired spiciness. The more you add, the more you’ll clear up your sinuses)