Justin Wilson Eazy Cookin': White Navy Beans

We have another amazing recipe from Mr. Justin Wilson!

Serves 6


  • 1 pound of small navy beans, washed really well
  • 2 cups of chopped green onions
  • 1 tablespoon of chopped garlic
  • 1/2 cup of chopped celery
  • 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


Soak the first seven ingredients together in a large bowl overnight in enough water to generously cover the beans.

Pat the pickled pork dry with paper towels and brown it slightly in a large pot over a medium-high fire. Pour the beans and their soaking water into the pot with the meat and add the remaining ingredients except for the salt.

Bring to a boil, then cut down the heat to a nice bubbly boil. You may need to add hot water if the liquid cooks down. When the beans are more or less tender, season with salt if needed.