Recipe of the Week


Prep Time: 2 Hours
Yields: 8–10 Servings

Beans with ham and sausage have been cooking in the pots in South Louisiana for 300 years. People of all walks of life and in every area, from the bayous to New Orleans, found beans to be the basis of a delicious and satisfying meal. Imagine up-scaling this simple dish to “gourmet” with the addition of fresh Louisiana shrimp. You may wish to freeze any leftover beans for later use.

1 pound dried white great northern beans
1 pound (50–60 count) shrimp, peeled and deveined
1 cup diced smoked ham
1 cup sliced smoked sausage
½ cup bacon fat
2 cups diced onions
1 cup diced celery
½ cup diced green bell peppers
½ cup diced red bell peppers
½ cup sliced garlic
1 cup sliced green onions, divided
seafood stock or water (see method)
½ cup chopped parsley
salt and black pepper to taste
granulated garlic to taste

Soak beans for 24 hours in cold water. This will help soften outer shell and shorten cooking time by at least 20 percent. Drain beans and rinse in cold water. In a 4-quart stockpot, melt bacon fat over medium-high heat. Add ham, onions, celery, bell peppers, sliced garlic and half of green onions and sauté 5–10 minutes or until vegetables are wilted. Stir in sausage and beans. Cook 2–3 minutes then pour in enough seafood stock or water to cover beans by 2 inches. Bring to a rolling boil and allow to cook 30 minutes, stirring occasionally to avoid scorching. Reduce heat to simmer and cook 1 hour or until beans are tender. Stir occasionally, as beans will settle to bottom of pot as they cook. Stir in chopped parsley and remaining green onions. Season to taste with salt, black pepper and granulated garlic. Using the back of a metal spoon, mash approximately ⅓ of the beans against side of pot to create a creaming effect. Add shrimp and blend well. Once beans are tender and creamy, they are ready to be served. For maximum flavor, this dish should be cooked 1 day before serving. Serve hot over steamed white rice.


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