First off, let me say that I don’t know who Mama Martin is or where this recipe came from. So I can’t really give credit, we’ll just say it goes to Mama Martin, whoever she is! My dad recommended I try this recipe to go with my jambalaya and I was glad I did. It took a little work, but it was delicious. And that says a lot coming from me, because I don’t like white beans normally! It’s great as a side dish, or it would be great served over white rice as a main dish with a side of corn bread.
Mama Martin’s White Beans
Source: Mama Martin?
1/2 lb. salt meat (I used a slice of ham steak with the bone in)
1 lb. dry camellia Navy (pea) beans (NOT Great Northern)
1 onion, chopped
1/4 cup vegetable oil
salt & white pepper to taste
Slice meat into chunks, place in a saucepan. Add enough water to cover. Boil 20-25 minutes, drain and set aside.
Rinse and sort beans. Place in a dutch oven. Using your finger, add enough water to cover the first knuckle over the beans. Add 1/4 tsp baking soda and stir. Turn the heat to high and bring to a boil, uncovered. When a froth forms, drain in a colander, rinse beans and pot well. Repeat this process two more times, adding beans, water and baking soda each time.
After the third time is through, add the beans and reserved meat to the pot. Cover once again one knuckle water over beans. Add the baking soda, chopped onion and oil. Cook on med/low heat uncovered until tender and creamy, approx. 1 hour.
Season to taste.