White Beans and Ham

About the Rice

White Beans and Ham is traditionally served over long-grain white rice. Either regular long-grain or converted (parboiled) rice works well here and will give you fluffy grains that support the creamy beans without becoming sticky. Other options are Jasmine rice (slightly softer and more aromatic), Brown rice (nutty flavor, longer cook time), and Medium-grain rice (a bit more cohesive). Choose what you like and what you have on hand.

Cookware

• Heavy-bottomed Dutch oven
• Cast iron skillet

Here's What You Do

First...you have a beer. This is a simple recipe made even simpler by a little preparation. You’ll need to soak the beans before you start, so you'll need to plan ahead. Pop the cap off a beer and read the recipe through. Check out what you need and what you will do with each ingredient. Mise en place is simple but important.

Mise En Place

No-angst cooking continues with mise en place. Before you ever turn on the heat, prep and measure every ingredient exactly as it will be used (chopped, diced, sliced, or minced). When everything’s ready to go, most of the work is behind you—and the cooking becomes simple, seamless, and enjoyable.

Pre-Soaking the Beans or Not

Pre-soaking beans helps them cook more evenly and slightly reduces simmer time, but it’s optional. If you have time to cook them longer, you can skip soaking.

• Before soaking, rinse the beans in a colander.
• Sort through the beans; remove any debris or damaged beans.
• After soaking, drain and discard the soaking liquid.

3 Common Methods for Soaking:

• Overnight Method: Cover beans with cold water and soak at least 8 hours.
• 1-Hour Quick Soak: Bring 8–10 cups of water to a rapid boil. Add beans, return to a boil for 3 minutes, then remove from heat, cover, and let sit 1 hour.
• 3-Hour Method (Recommended): Bring 8–10 cups of water to a rapid boil. Add beans, return to a boil, remove from heat, cover, and let sit 3 hours.

How to Cook the Rice

Cook your rice according to the package instructions; depending on the brand, the water/rice/time ratio will differ. A rice cooker is your friend and takes all of the angst away!

I often use a simple pasta-style boil-and-drain method, which is very forgiving:

• Bring about 6 cups of water to a rolling boil.
• Add 2 teaspoons kosher salt, then stir in 1½ cups rice.
• Return to a boil, then reduce to a steady simmer, uncovered.
• Check for tenderness after 10 minutes and continue simmering until done.
• Drain in a colander; rinsing is optional.

Start by Rendering Fat

What happens in this step? The bacon releases its fat, creating a rich base, and the ham lightly browns, building the smoky, savory foundation of the dish.

Lagniappe Tip: When you add the dry beans, stir them into the rendered fat, lightly coating each bean. This helps them absorb smoky flavor from the start and distribute fat evenly throughout the pot as they simmer.

In a Seperate Skillet, Sauté the Trinity

What happens in this step? The Trinity softens and develops sweetness, deepening the flavor before it joins the beans.

Lagniappe Tip: Wait to add salt until the end. Bacon, ham, and most Creole seasonings already contain plenty of salt, and adding it too early can make the beans overly salty. Taste near the finish and adjust as needed. For more on soaking and salting beans, see my article Do You Soak Your Beans?

Combine the ingredients and Simmer

What happens in this step? The beans absorb all those layered flavors as they soften, and as some break down, they naturally thicken the broth into a creamy consistency.

Lagniappe Tip: The beans are done when they’re tender throughout, with no chalky center, and a few begin to break down, naturally thickening the broth into a creamy consistency.

Serving Suggestion

White Beans and Ham is a versatile main dish, but often served as an accompaniment to other main dishes. The traditional South Louisiana serving style is ladled over long-grain white rice. It's a favorite anchor for a great weeknight family meal, but is commonly seen at large gatherings, like tailgates, covered-dish suppers, or family get-togethers. Pair with fried catfish, fried shrimp, fried or grilled pork chops, or smoked sausage. Don't forget the hot sauce (Tabasco or Crystal are my go-tos), sliced green onions on top, and some crispy French bread or corn bread at the table. 

Leftover Tips

Leftover White Beans and Ham are one of those dishes that actually improve in flavor, and are arguably even better the second time around. To maintain quality, allow the beans to cool to room temperature within two hours of cooking and store them in good-quality, airtight containers. Store leftover White Beans separately from the rice.

• Refrigerate for up to 5–7 days and freeze for 2–3 months.
• When freezing, consider labeled, portion-sized, freezer-safe containers.
• To reheat, add a splash of water or broth to loosen the beans, which will thicken significantly when chilled.

Think out of the box: If you want to try something a little different, here are a couple of ideas that are simple and economical.

Bean Dip

• Mash the leftover beans and ham with a potato masher, or pulse them in a food processor until mostly smooth.
• If the mixture seems too thick, add a small splash of stock to loosen it.
• Mix in some finely chopped pickled onions or jalapenos.
• For a Southwest flavor, stir in a little cumin and chili powder. For a Cajun twist, add extra Creole seasoning and a pinch of cayenne.
• Serve warm or chilled with crackers, chips, or toasted bread.

Bean Soup

• Melt a tablespoon of butter in a pot and sauté some chopped onion until soft and translucent.
• Add the leftover beans and warm them through.
• Add enough chicken or ham hock stock to reach your desired soup consistency.
• Simmer a few minutes, taste, and adjust the seasoning with additional herbs or spices if needed.

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