Nana's Pot of Dry White Beans
"The way my daddy taught me"
Because canned beans ain't nothing but sacrilegious!
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Ingredients:
1 lb bag dry white beans
48 oz box chicken broth
1 onion, diced
1 green bell pepper, diced
3 stalks celery, diced
plenty of garlic powder
parsley
Salt & pepper to taste
1 lb smoked sausage, sliced
1 pack raw pickled pork - this is the secret!
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Instructions:
Night Before: Boil water in your big stock pot. Bring to a full rolling boil. Pour in dry beans right out of the bag. Put the lid on tight & go put PawPaw to bed.
Next Morning: Drain the water off the beans.
Add chicken broth, onion, bell pepper, celery, garlic, parsley, salt & pepper. Add the cut up smoked sausage and the pack of raw pickled pork. Stir it up good.
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Put stock pot on the stove & bring to a boil. Once it's boiling good, put the lid on & reduce the fire to medium-low.
Keep it cooking low & slow for 3-4 hours till beans are tender. Stir occasionally.
If it's too thin, mash a few beans to thicken it up.
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Nana's Notes:
This works with any color bean. But trust Nana when she says white beans go best with jambalaya or dirty rice!!!
Serve with cornbread, sprinkle some of Aunt Joyce's pepper sauce on top, thank the Good Lord & bon appetit!
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