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
Tight cattle supplies continue to drive lower beef output despite heavier weights.
Strong demand supports sweet potatoes, but grading challenges and rising costs weigh on returns for Southeastern growers.
The Cotton-4 are pushing hard for new value chain investments. Still, many U.S. cotton producers face unsustainable losses, and weakened regional textile capacity threatens the survival of the Carolina “dirt-to-shirt” supply chain.
The newly elected Executive Vice President of the Tennessee Cattlemen’s Association (TCA), Dale Parker, joins us on-set to share his vision for his state’s cattle industry.
Removing the 40% duty sharply lowers U.S. beef import costs on beef, coffee, fertilizer and fruit, and restores Brazil’s competitiveness during a period of tight domestic supply.
Cattle and hog supplies continue to tighten while dairy output expands, creating a split outlook in which red-meat prices soften and milk values come under pressure from larger supplies.
