Dollywood White Beans
Savor the comforting, Southern-inspired flavor of Dollywood White Beans, a hearty and wholesome dish that’s perfect for cozy dinners or casual gatherings. This recipe features tender Great Northern or Navy beans slow-simmered with a smoky ham hock or turkey leg, aromatic garlic, sweet onions, and a blend of fresh thyme and bay leaves for a depth of flavor that’s truly irresistible. Combining the richness of chicken or vegetable broth with just a hint of optional red pepper flakes for a subtle kick, these creamy white beans are a versatile delight, ideal as a standalone meal or paired with fluffy cornbread. Ready in just over two hours (after a simple overnight soak), this gluten-free, protein-packed dish is as satisfying as it is easy to prepare. Make a pot today and enjoy a timeless taste of Southern comfort.
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Recipe Information
Ingredients
- 1 pound dried white beans (e.g., Great Northern or Navy beans)
- 8 cups water
- 4 cups chicken or vegetable broth
- 1 piece ham hock or smoked turkey leg
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon olive oil
- 1 piece bay leaf
- 2 sprigs fresh thyme sprigs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Rinse and sort the dried white beans, discarding any debris or damaged beans. Place the beans in a large bowl and cover them with water by at least 2 inches. Soak them overnight (8-12 hours), then drain and rinse before cooking.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the drained and rinsed white beans to the pot. Pour in the water and chicken or vegetable broth. Stir to combine.
Nestle the ham hock or smoked turkey leg into the beans. Add the bay leaf, thyme sprigs, salt, black pepper, and crushed red pepper flakes (if using) to the pot.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 1.5 to 2 hours, or until the beans are tender and creamy. Stir occasionally to prevent sticking, adding more water or broth as needed to maintain the desired consistency.
Once the beans are done, remove and discard the bay leaf and thyme sprigs. Carefully take out the ham hock or smoked turkey leg, shred any meat from the bone, and return the meat to the pot, discarding the bone.
Taste the beans and adjust seasoning with additional salt and pepper if needed.
Ladle the beans into bowls, garnish with freshly chopped parsley, and serve hot. Enjoy as a standalone dish or as a side with cornbread.
Nutrition Facts
Calories |
2127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 8030 mg | 349% | |
| Total Carbohydrate | 293.3 g | 107% | |
| Dietary Fiber | 72.2 g | 258% | |
| Total Sugars | 16.2 g | ||
| Protein | 142.8 g | 286% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1328 mg | 102% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 9139 mg | 194% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
