White beans and ham is a recipe that has stood the test of time at least until my wife decided that she could not tolerate the taste of ham. Therefore, a compromise was in order if white beans were to remain a staple in our household. My wife suggested that I try beef sausage instead of the ham and, guess what, the result is delicious.
I had little trouble selecting the ingredients for this recipe and that's exactly the way I like it. When the recipe gets too complicated, the debut of error increases. I try to keep that to a minimum.
I was told from very good authority that the secret to a gas-less bean dish is taking the time to fully hydrate the beans, in other words, I swell the beans completely. I know other cooks that swell the beans overnight in a capped, water filled bowl placed in the fridge. Still others, like myself, put the beans in a large bowl, submerge the beans in warm tap water, cover and allow them to soak for several hours, changing the water every 60 minutes or so. As you can see from the photos, the beans more than double in size.
While the beans are swelling, I set two quarts of water to boil. I add in: 1 diced med. onion, 1/3 of a bell pepper diced, 2 tsp of powdered beef bullion and sprinkle garlic powder to taste. If more salt is needed, add more bullion. My goal is to boil these ingredients until they dissolve, about 45 minutes. I then add the drained beans, 2 sliced carrots and the beef sausage cut into 1/2 inch chunks. Return to a boil and reduce to simmering for about 45 minutes or so. As the beef sausage cooks there is some release of fat. I simply skim it off with a large spoon until the oil is diminished.
Served with hot corn bread and a drink of your choice, White Bean Soup will be a welcome addition to your culinary arsenal.