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White Beans And Rice

Prep
Cook
Serves 10people
Ingredients
Beans:
1
lb white (navy) beans rinsed and picked over to remove any small stones or shriveled beans (I usually do this in a colander in the sink)
1
medium to large onion
3
stalks celery (chopped- cut crosswise you don’t have to split the stalks)
1
lb smoked sausage (cut it crosswise into slices from ½ inch to ¾ inch thick) OR smoked ham/ham hocks OR turkey legs
10
cups water
Seasoning Mix:
2
tbsp salt
1
tsp blackpepper
1
tsp white pepper
Rice:
1 1/2
cups rice
3
cups water
Salt to taste(NOTE: This makes about six servings of rice.)
Directions
1.
Use a large gumbo pot- Add all of the ingredients to the pot at the same time. Stir then turn the heat to high.
2.
Just after the beans come to a boil, reduce the heat to medium low and cover. Let the beans cook for about 1 ½ to 2 hours, checking every 45 minutes or so to be sure the water hasn’t cooked off and that the beans aren’t burning. Some of the water will cook off –so just add enough to keep the beans covered. When beans are cooked when they will be tender –so check them towards the end of the cooking time to be sure they are done. Don’t overcook the white beans though –otherwise the whole pot can get mushy!
3.
After the beans are tender, remove about 1 cup of beans with a little liquid and mash them in a cup or bowl. Then add the mashed beans back to the pot and stir. This isn’t necessary, but it does make for creamier white beans

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