Justin Wilson’s White Navy Beans
Prep Time: 8 hours (30 minutes active)
Cook Time: 2 hours
Total Time: 10 hours
Servings: 6
We have another fantastic Cajun meal from Mr. Justin Wilson! This classic recipe for slow-cooked White Navy Beans is guaranteed to be delicious and “Eazy Cookin!”
Ingredients
- 1 pound of small navy beans, washed well
- 2 cups of green onions, chopped
- 1 tablespoon of garlic, finely chopped
- 1/2 cup of celery, chopped
- 1 tablespoon of dried parsley
- 1/2 teaspoon of dried mint
- 3/4 cup of chopped bell peppers
- 1/2 pound pickled pork shoulder, fat removed and cut into small pieces
- 1/2 pound ham hocks
- 1 tablespoon of Liquid Smoke
- 1 cup of dry white wine
- Louisiana hot sauce or cayenne pepper to taste
- 1/2 cup steak sauce
- Salt to taste
Cooking Instructions
- Soak the beans, green onions, garlic, celery, parsley, mint, and bell peppers in a large bowl overnight, using enough water to generously cover the beans.
- The following day, pat the pickled pork dry with paper towels. Brown the meat slightly in a large pot over a medium-high fire.
- Add the beans and their soaking water to the pot with the meat. Also, add to the pot the ham hocks, liquid smoke, white whine, hot sauce, and steak sauce (all the remaining ingredients except for the salt).
Bring the mixture to a boil, and then reduce the heat to a lovely bubbly boil.
NOTE: If the liquid cooks down, you may need to add hot water.- When the beans are more or less tender, season with salt if needed.
Related Stories
USDA’s July WASDE report projects the smallest U.S. wheat crop since 1970, tighter corn stocks, stronger soybean exports, larger cotton supplies, and higher cattle prices.
Years of practice and friendly competition have helped Kaitlyn and Kelsie Naquin earn a trip to the national championships.
Wilson County Master Gardeners are planting patriotic displays to celebrate America’s 250th anniversary ahead of the Tennessee State Fair.
Extreme heat, hurricanes and shifting seasons have shaped the farm’s growing strategy.
