I took beans for granted as a child. I HATED them. To be honest, I’ve only just developed a love for them since creating this blog. I know, I know. I’m tripping. But, this recipe makes up for my waywardness. If I’m gonna eat beans, they better be creamy! Oh, and I’m not spending all day cooking them either. I’m super proud of this Creamy White Beans Recipe.
I use good ole Great Northern White beans. Again, I do NOT like cooking these things all day. I don’t even soak them overnight. I do a quick soaking method. Works like a charm every time!
Be sure to rinse and sort your beans very well before soaking. We’re not going to drain the beans. We’re using the same soaking water for the cooking process.
To “Quick Soak” the beans, you want to bring them to what I call the “pre-boil” stage. Once you see the little bubbles form in the center, turn off the heat.
After 45 minutes of soaking, you’ll notice that the beans will double in size. Now, they’re ready to cook!
My parents and most Louisianans use pork to flavor the beans. Pickled pigtails, ham shanks, chunks of ham, and/or pork sausage are choices. But, I no longer eat pork. I opt to use my favorite chicken and green onion sausage.Like red beans, white beans and rice is an inexpensive and treasured dish. This meal can STRETCH! Bake some cornbread, whip up some sweet, iced tea, and ENJOY!
- 1 lb great northern white beans
- 8 cups of water
- 1 lb sausage (sliced into coins)
- 1 diced onion
- 1 diced bell pepper
- 2 diced celery stalks
- 1 T minced garlic
- 1 T onion powder
- 1 T garlic powder
- 2-3 chicken bouillon cubes
- 2 T (or to taste) creole or cajun seasoning
- 4 T butter
- cooked rice
- Rinse and sort the beans
- Place in a large pot or Dutch oven and cover with water
- Bring the pot to a slight boil
- Once bubbles appear in the center of the water, turn off the heat
- Allow beans to soak for 45 mins.
- While beans are soaking, brown the sausage.
- Once the sausage has browned, remove them from the pan with a slotted spoon.
- Add the onion, bell peppers, celery, and garlic to the same pan containing the sausage drippings.
- Saute until tender
- Once the beans are done soaking, do not drain off the water.
- Stir the sausage, sauteed veggies, onion and garlic powders into the pot with the beans.
- Bring to a boil.
- Lower heat and allow beans to simmer on low uncovered for 1 hour
- Add the bouillon cube and Creole or Cajun seasoning
- Stir and continue cooking for 20 mins.
- Add the butter and cook for 10-20 additional minutes or until beans are soft, thick, and creamy.
- Taste and adjust seasoning if needed.
- Serve over warm rice.