Author: Adapted from Can You Dig It? (Chef John Folse & Company, 2015)
Yields: 8 servings
Ingredients
1 pound dried great Northern beans
¼ cup bacon drippings
2 cups diced onion
1 cup diced smoked ham
1 cup diced celery
½ cup diced green bell pepper
½ cup diced red bell pepper
½ cup sliced garlic
1 cup sliced green onion, divided
1 cup sliced smoked sausage
2 to 2½ quarts shellfish stock or water
½ cup chopped fresh parsley
1½ teaspoons salt
½ teaspoon ground black pepper
¼ teaspoon granulated garlic (optional)
1 pound small fresh shrimp, peeled
Hot cooked rice
Instructions
Soak beans in cold water for 24 hours. Drain beans, and rinse in cold water. Drain, and set aside.
In a 4-quart stockpot, melt bacon drippings over medium-high heat. Add onion, ham, celery, bell peppers, garlic, and ½ cup green onion; cook until vegetables are softened, 5 to 10 minutes. Stir in sausage and beans; cook for 2 minutes.
Pour in enough stock or water to cover mixture by 2 inches. Bring mixture to a boil, and cook for 30 minutes, stirring often. Reduce heat, and simmer, stirring occasionally, until beans are tender, about 1 hour.
Stir in parsley and remaining ½ cup green onion. Season with salt, pepper, and granulated garlic (if desired).
Using the back of a spoon, mash about ⅓ of beans against the side of the pot. (This will create a creamy texture.) Add shrimp, stirring to combine, and cook until shrimp are pink and firm, about 5 minutes. Serve over hot cooked rice.
Notes
Note: This dish may be made up to 1 day ahead.
Recipe by Louisiana Cookin' at https://louisianacookin.com/creole-white-beans-shrimp/