Recipes‎ > ‎

White Beans and Ham

posted Dec 7, 2011, 8:10 PM by Unknown user   [ updated Apr 29, 2012, 12:16 PM by Creative Cajun Cooking Admin ]
Jimmy L. Babin
Creative Cajun Cooking
The favorite choice of bean, as a side next to or
over Jambalaya in Southern
Louisiana
Servings: 250
Yield: 12 gallons
20 pounds Great northern beans
10 pounds Onions, chopped
1 can (#10) Mushrooms, stems & pieces
3 cups Magic Swamp Dust
2 cups Cattleman's Original Bar-B-Que Sauce
1/4 cup Creative Cajun Cooking Seafood Boil
10 pounds Ham cubes, When using sausage wait until beans are done before adding.
Use as a side dish or serve over rice.
Options - Ham, Salt Pork, or Sausage.

Copyright: Cookbook #1

  • Put beans into pan with 4" of water over beans and cover for 8 - 12 hours before cooking.
  • After soaking, wash beans and place in cooking pot
  • Add onions, mushrooms, Magic Swamp Dust, Seafood Boil, Ham with bone, and Bar-B-Que Sauce to beans and cover up to 1" over ingredients.
  • Cook on low to medium fire, stirring frequently until done. Serve with Jambalaya or just over rice
Service for 250 - 300 people
depending on portion size.
UTENSILS NEEDED: 1 # 20
(12 1/2 gal.) Black Iron Pot.



Per Serving (excluding unknown
items): 212 Calories; 8g Fat (32.9% calories from fat); 11g Protein; 26g Carbohydrate; 8g Dietary Fiber; 12mg Cholesterol; 267mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
Comments