Supreme Creole Crab Boil 
Spice N' Herbs Seasoning 
Steak Loaded Nachos
Steak-loaded nachos: flavorful, messy, and made for summer hangs. Piled high with juicy grilled steak, crispy…
Get RecipeThis Southern White Bean Recipe by flychefaldenb is a creamy, hearty blend of beans with smoked sausage that’s perfect for a crisp, fall night. Cooked in a Dutch Oven, this dish can also be paired with rice.
Ingredients
-
1 lb navy beans
-
6 cup chicken stock
-
1 tbs olive oil
-
1 lb smoked sausage (sliced ¼ in rounds)
-
2 tbs butter
-
1 onion (finely diced)
-
1 bell pepper (finely diced)
-
1 stalk celery (finely diced)
-
3 cloves garlic (minced)
-
1 ham hock
-
1 tsp Tony Chachere’s Supreme Crab Boil
-
1 tbs Tony’s Spices & Herbs
-
1 tbs Tony Chachere’s Spices N’ Herbs
-
2 bay leaves
-
Rice for serving
-
Parsley for garnish
- Clear
Directions
- Place beans in a large bowl and fill with water 1 inch above the beans. Let soak overnight. Strain, rinse and set aside.
- In a Dutch oven, add olive oil and brown sausage for 5 minutes.
- Add in butter, onions, bell pepper, and celery. Sauté for 4 minutes. Add in garlic and saute for an additional minute.
- Add in beans, chicken broth, ham hock, seasonings, bay leaves, and thyme. Mix until well combined and bring to a boil.
- Reduce to a simmer and cover. Allow to cook for 1 hour and 30 minutes. Stirring occasionally.
- Using a spoon or masher, slightly smash the beans. This will allow it to get creamier. Cover and cook for an additional 30 minutes.
- Remove the ham hock bone, bay leaves, and thyme.
- Pair with rice, garnish with parsley, and enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Smashed Potato Salad
Creamy, crispy, and loaded with flavor. This smashed potato salad by @MyDiaryOfUs flips the script on…
Get Recipe