Mosquito Supper Club Slow-Simmered Navy Beans with Salt Pork
Traditional Louisiana-style white beans featuring tender navy beans slowly simmered with smoky salt pork, aromatic vegetables, and subtle cayenne heat. This hearty, comforting dish develops rich flavor through patient cooking, where some beans break down to create a creamy, thick consistency while others remain whole. Perfect for feeding a crowd or meal prep, these beans improve with time as flavors meld. Serve over rice with fresh herbs for an authentic Southern experience that transforms humble ingredients into soul-satisfying comfort food.
Ingredients
- 2 tablespoons canola oil
- ½ pound salt pork, diced smallbacon1:1pork
slightly different flavor profile
- 1 large onion, diced
- 1 celery stalk, diced
- 1 bay leaf
- 1 1-pound package Camellia Brand Navy Beansgreat northern beans1:1beanwhite
similar cooking time and texture
- 3 ½ quarts water
- 2 teaspoons kosher salt
- ½ teaspoon cracked black pepper
- ⅛ teaspoon cayenne pepper
- cooked rice
- 2 tablespoons fresh flat-leaf parsley, finely chopped(optional)
- 2 tablespoons green onion, finely chopped(optional)
Instructions
- 1
Warm heavy-bottomed pot over medium heat for 2 minutes, add oil and heat for 30 seconds
- 2
Add salt pork and cook, turning as needed to brown all sides
- 3
Add onion, celery and bay leaf, stir to combine
- 4
Add beans and water, cover and bring to a boil over high heat
- 5
Reduce heat to maintain a simmer and cook uncovered, stirring often, until most water has boiled off or been absorbed and beans are tender
- 6
Mash some beans against inside of pot and stir into liquid
- 7
Season with salt, black pepper and cayenne
- 8
Serve beans over rice, garnished with parsley and green onion
Tips
Keep some liquid in the beans as they cool since they'll absorb more moisture and you want to avoid dry beans.
Mashing some beans against the pot creates a creamy texture while leaving others whole for pleasant contrast.
Brown the salt pork thoroughly on all sides to develop the smoky, rich flavor that defines this dish.
Good to Know
Refrigerate up to 4 days in covered container. Beans will thicken when cold.
Can be made 1-2 days ahead. Reheat gently, adding water if needed to reach desired consistency.
Serve hot over cooked rice with fresh herb garnishes. Provide hot sauce on the side.
Common Mistakes
Don't let beans cook completely dry or they'll stick and burn to the pot bottom.
Don't skip browning the salt pork properly or you'll miss the essential smoky flavor base.
Substitutions
FAQ
Can I use dried beans other than navy beans?
Great northern or cannellini beans work well with similar cooking times. Avoid kidney beans as they cook differently and may not achieve the right texture.
What if my beans are still hard after the cooking time?
Old beans take longer to cook. Add more hot water and continue simmering until tender, checking every 15 minutes.
How long will these beans keep in the refrigerator?
Properly stored beans will keep 4-5 days refrigerated. They actually taste better the next day as flavors develop further.