What are those white beans?? And how do you cook them?

topic posted Mon, October 15, 2007 - 12:05 PM by  Connie
You know... the big honkin' white beans that you make with ham hocks... I can't remember what they're called.

Would one make these delicious beans the same was as black beans? (soak overnight, rinse, add ham & "Low" all day?) Does that sound right??

I'm hoping to get this going tonight for dinner tomorrow =)

Thanks for any feedback!!

posted by:
  • Unsu...
    all day is the long version and uses more power. I do a bit different, soak beans for a bit and wash and drain, boil water, put in for maybe 10 min. turn off and let soak for a while, the bean shows it self when its plump agian then repeat, then turn on low-med for maybe 1 to 1/2 hour. Then add spices on LOW and cover and should be close to soft. The best is to eat some then put in the fridge tell next day and its super good then too. The whole process maybe takes 2hours. The key is the spices and adding them when the beans are soft,. stir, soak and love em :)
    Not sure if you consider that easier or more difficult, i do pintos the same. Its my specialty beans. I do not use meat in it either thats for your decision. Happy beaning ;) Star
  • do you mean dried butter beans? mmmm...yummy with cornbread. I cook all my beans the same way...soak overnight, rinse. put 1 lb beans with 6 cups water, onion, garlic powder, buillion, cook all day and throw them on some cornbread. Hey! If you really wanna blow your mind...skip the hamhock and cook with 1 lb smoked sausage, cut into cubes. Oh MY GOD! sooooooo good!. Make me want to cook some.
    • Hi Etta, butter beans? I'm not sure... are those green? (That's what I found when I googled 'butter bean'.) I'm looking for the big white ones, they're kinda flat (maybe navy beans???)

      btw - look at this list of recipies I found!!
      • the ones I'm thinking of are shaped like huge lima beans except they're white. My granny called them butter beans...maybe that isn't the real name for them. Only other biggish white bean I know of are white kidney beans or cannellelli or something or other. Navy's are white but small.
        I have learned that beans cook generally all the same way but, have slightly different tastes.
        BTW, great list of recipes! Thanks for the link!
        I've never thought of cooking a dessert, gonna have to try the peach recipe.

        • Probably canellini beans - they're pretty large and very tasty! I would also cook 'em like you do other beans - soak overnight then boil for about an hour in stock and/or with ham.

          Have fun!
          • Unsu...
            The ones my mom used to make ham & bean soup were called Great Northern beans. You can buy them in big bags, dried, for cheaper than dirt. She would usually soak them overnight, and double-check them for pebbles, and then brown a ham hock in a heavy stockpot, cut off any extra meat on the bone, then add a few cups of broth or water, and let them simmer in the pot on the stove all day.
            • ya know...I think you're right. When I saw the name Great hit me...they are big white beans...still...I still say, same concept as far as cooking, soak em, rinse em, cook them with some kind of pork, kind of hard to mess that up...
              For YEARS I HATED dried beans bc we had a woodstove for heating and cooking purposes. We ate dried beans for about 8 years while my parents tried to finish college and then seminary. Now, I like them because there has been a 20 year break from beans. Easy, cheap, and yummy...which was probably why my mom and dad cooked them everynight for 8 years....the irony!!
  • I tried the Large Limas. They are really large. My crock runneth over. Seriously!!


    I think next time I'll try the Great Northern like you all recommended. I'm gonna give it a lil while though. The thought of those Limas lifting the lid on the crock (after the soak) was a little creepy.


    • That was just too funny!! I should have told you they swell up and make a much starchier soupy liquid than the pintos and such. How big is your crockpot? I make 1 lb dry beans in a 4 qt crockpot and haven't had a problem.
      • I have a lil 4 qt. I used 2 lbs. In the morning all the water was gone and my poor crock was bulging at the seams (so to speak). Ended up taking about 1/4 out cuz they just didn't fit! LOL!!

        I liked the thick/soupy broth, the day I made them it was raining so they turned out perfect! I used your idea of a smoked sausage, too. Very yummy. (I also liked it because there was no bone taking up space, btw)

        I don't think they soaked properly... since the water was just absorbed. I rinsed them well but we were *ummm* more gassy than when I'd made other beans. Sorry if that's TMI...

        Next time I'll stick to 1 lb...

        "Adventures in Slow Cooking"

        • Take Beano...and there will "be no" gas! LOL...I LOVE beans therefore I love Beano. You can buy a generic brand at Walmart too. Right beside the name brand beano...there is a bottle that looks just like it but for 1/3 the price. Also, you can drink a tablespoon of apple cider vinegar right before you eat the does work somewhat...but tends to constrict my throat and airway for a couple of' just much easier to swallow the beano. All natural and it really does help. Also, it might help just to stick with 1 lb in your 4 qt. Those dried beans just SOAK up some water overnight..right??
          That's just the funniest thing I've read all night. BTW, did you happen to make some savory cornbread? If you bake some cornbread in your cast iron skillet and pour the soupy beans on top...Good God, it'll make you slap your mama!!
        • Connie, my wonderful, southern trained mother got me HOOKED on lima beans with ham hocks as a kid, and I'm still hooked. One small note. If you want to slightly "de-gas" your beans, and slightly hasten the cook time, too, then try my mother's trick. The night before, rinse and sort your beans (removing loose "skins" and floaters) and then place in the crock and cover (twice the water to bean ratio) with cold water. Add 1 Tablespoon each vinegar, baking soda and salt. Let sit overnight (the beans will "plump" and soften slightly) before rinsing THOROUGHLY to remove all traces of the volatile mixture. Then, throw in your ham hock, cover with water (one to one ratio, this time) and bake for six hours on high or eight to ten on low. I like to add sauteed onion, garlic and a little bit of Tobasco to mine before cooking.

          OH YEAH.

          Love and light, dear ones.
          • I will try that, but my Granny always acidity like lemon juice or vinegar will keep the beans from cooking up soft. Is that an old wive's tale? Or does the baking soda neutralize that vinegar effect?
            • Etta, it's true, to a point, I think. Though, I've never made a tomato based chili that had a problem. If you rinse the beans THOROUGHLY afterwards you shouldn't have much vinegar left (there's no strong vinegar taste, either). Yes, I do believe the baking soda neutralizes some of it, as well. The salt "leeches" some of the more, er, volatile compounds out of the beans, once the water has had a chance to soak in. I think the whole process creates a kind of "reverse osmosis" process that forces an exchange through the membranes of the beans cellular walls, but that's just my inner geek trying to understand it, not a clinical analysis, or anything. Don't think it is...

              I'm tellin' ya', it works! It's especially good at pre-softening the beans for cooking in a crockpot. I've been using this process for many years and we eat a LOT of beans. Mostly because meat is EXPENSIVE, but we do like them, too.

              Let me know how things turn out!

              Love and light, dear ones.

Recent topics in "Crockpot Cooking"

Topic Author Replies Last Post
A man loves men for sex Unsubscribed 0 November 6, 2014
nude senior gays' free meet up Unsubscribed 0 August 16, 2014
younger women looking for older men Unsubscribed 0 April 3, 2014
Why You Should Never Use Liners Jay 2 March 2, 2014