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“This is my DM's recipe for cooking white beans as given to her grandson Donovan,verbally without measurements just general "This is how I make em".These are soaked and rinsed overnight, and put on the stove in the morning and served for dinner that night. Hamhock can be substituted with bacon or sausage.”
7hrs 15mins

Ingredients Nutrition


  1. Soak beans in large non-reactive pot covered with lots of water for a 6 hours, rinse, then resoak with fresh water for an additional 6 to 8 hours. Rinse and cover with enough water to fill pot, adding water during cooking process as needed.
  2. Cook on low heat, adding hamhock, onion, black pepper, garlic, and Louisianne Sauce. Cook for 6-8 hours adding water when needed (you can also add chicken broth for a richer flavor). Gently stir occasionally, making sure nothing sticks to the bottom of the pot and not to bruise the beans. Remove Hamhock, and debone chopping meat from it and putting it back into the beans. Add salt to taste about 15 to 20 minutes before serving. Add additional pepper and hot sauce to taste.
  3. Beans are done when they start splitting and the liquid becomes viscous. Mom cooked these on the top of her stove, or in her crockpot. When in the crockpot she cooked them on high, for 8 hours.

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