Sunday, January 30, 2011

White Northern Beans

Put away your canned pork-and-beans, it's time to let the white bean shine!

I've cooked many a pot of black and pinto beans, but had never paid any mind to the smaller white variety.  Then, I saw a drool-worthy picture of these northern beans at Gina's Skinny Recipes and headed out to the grocery store!  These beans turn out thick and hearty and were delicious with crackers and an avocado wedge. Thanks, Gina!

Based on:  Gina's Skinny Recipes

1 lb bag dry white beans (aka northern or navy beans)
2 smoked ham hocks (you can find this in the ham/sausage section at the grocery store)
1 onion, chopped
1 green bell pepper, chopped

2 chicken bouillon cubes
1 tsp cumin
1 tsp chili powder
3 chipotle peppers with adobo sauce
2 cloves garlic, minced
1/2 cup chopped cilantro
1 onion, chopped
1 jalapeƱo, finely chopped
salt and pepper to taste

1. Soak beans in water overnight. The next day, discard water and fill pot with 8 cups of water. Add 1 onion, ham hocks, and green pepper. Bring to a boil. Reduce heat to medium and simmer for 1 hour and 15 minutes.

2. Add bouillon, cumin, chili powder, chipotle peppers, cilantro, and garlic.

3. In a separate pan, sautee onion and jalapeno in olive oil until onions are soft. Add to pot of beans and stir well.

4. Continue cooking for 30-45 more minutes until beans are tender and thickened to your liking. Discard ham hocks and serve over rice.
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