Southern Style White Beans
Immerse yourself in the comforting flavors of the South with this hearty Southern Style White Beans recipe. Featuring tender Great Northern or navy beans simmered to perfection with a smoky ham hock or turkey leg, this dish boasts a rich and savory broth infused with aromatics like onion, celery, garlic, and warming spices like smoked paprika and thyme. With its creamy texture and deep flavor, this soul-soothing recipe is perfect as a standalone dish or served alongside cornbread or rice for a more traditional Southern meal. Ready in just a few steps, this budget-friendly and protein-packed dish is a true taste of Southern cooking, ideal for family dinners or cozy nights in. Don’t forget the optional hot sauce for a little kick and fresh parsley for a pop of color!
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Recipe Information
Ingredients
- 1 pound dried white beans (Great Northern or navy beans)
- 1 smoked ham hock or turkey leg
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 bay leaf
- 6 cups chicken or vegetable broth
- 2 tablespoons unsalted butter or olive oil
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon hot sauce (optional)
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Rinse and sort through the dried white beans, removing any debris or broken beans.
Place the beans in a large bowl and cover them with at least 2 inches of water. Soak overnight, then drain and rinse. If using the quick soak method, bring the beans to a boil with water covering them by 2 inches, boil for 2 minutes, then remove from heat and let soak for 1 hour before draining and rinsing.
In a large pot or Dutch oven, heat the butter or olive oil over medium heat. Add the diced onion and celery, cooking until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the soaked and drained beans, bay leaf, smoked ham hock, chicken or vegetable broth, thyme, smoked paprika, salt, and black pepper to the pot.
Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover the pot and let it simmer for 90-120 minutes, stirring occasionally, until the beans are tender and creamy.
Remove the ham hock or turkey leg from the pot, shred the meat with a fork, and return it to the pot, discarding bones and skin.
Taste the beans and adjust seasoning (salt, pepper, or hot sauce) as needed.
If the beans are too thick, add a splash of water or broth until the desired consistency is reached. For a creamier texture, mash some of the beans with the back of a spoon.
Serve warm, garnished with fresh parsley if desired, and pair with cornbread or rice for a classic Southern meal.
Nutrition Facts
Calories |
353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 1388 mg | 60% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 4.5 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1162 mg | 25% | |
*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.
