This cookbook takes you on a journey throuh south Louisiana's traditions, cultural heritage and the culinary artisries of Cajun food. It is in it's 23rd printng with over 70,000 copies sold. Winner of McIlhenny Hall of Fame Award
1/2 cup mashed potatoes or mashed beans for thickening
1 1/2 teaspoons salt
In 3-quart saucepan, mix beans, ham, onion, celery, parsley, garlic salt, pepper and water. Bring to boil, stir, lower heat and cover. Boil gently 45 minutes. Add mashed potatoes or mashed bean to produce desires thickness. Then boil 10 to 20 minutes more. (6-8 servings). Freezes well.
Method B:
1 lb. Pkg. Great Northern (large white) beans
1 1/2 cups diced ham
1 cup chopped onion
3/4 cup chopped celery with tops
5 teaspoons chopped parsley
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
10 cups water
2/3 cup mashed beans for thickening
2 teaspoons salt
3 tablespoons cooking oil
1 clove garlic, chopped
Rinse and sort beans. Pace in large, heavy soup kettle. Cover with warm water and start to cook over low fire. Sauté ham, onion and garlic in oil; add to beans and cook about 2 hours. If necessary, add water while cooking. Then add other ingredients, with the exception of the mashed beans and cook 10 minutes more. If the soup is not thick enough, remove some of the beans and mash them and stir in. Regardless, cook 10 minutes more. Freezes.
