Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

White Bean Soup

This recipe is Creole New Orleans meets Tuscan white bean soup.

Ingredients

¼ cup Bacon fat
3 cup Onion, diced
3 cup Carrot, diced
3 cup Celery, diced
½ cup White wine
½ cup Ham, diced
2 tsp Poultry Seasoning
2 tsp RSJ Herb Blend
2 tsp RSJ Seasoning Blend
1 Tbl Worcestershire sauce
2 Tbl Kosher salt
2 tsp Hot sauce
1 tsp White pepper
1 15 oz. can white navy beans, drained, rinsed and pureed with 4 c. pork stock
5 15 oz. can white navy beans, drained, rinsed, kept whole
2 cup Pork stock

¼ cup Pesto
Reserved hock meat from Pork Stock recipe

RSJ Herb Blend

2 Tbl Dried oregano
2 Tbl Dried basil
2 Tbl Dried thyme
1 Tbl Dried rosemary
1 Tbl Dried marjoram

RSJ Seasoning Blend

2 Tbl Iodized salt
2 Tbl Fresh ground black pepper
2 Tbl Garlic powder
1 Tbl Onion powder
1 Tbl Lemon pepper

Pork Stock

3 Ham hocks
1 Medium onion, quartered
1 Bay leaf
1 Tbl Whole black peppercorn
2 Garlic cloves, smashed
1 Sprig fresh thyme
1 ½ gallons Cold water

Instructions

White Bean Stufato
In a stockpot, sauté onion, carrot and celery in bacon fat for 5-7 minutes over medium heat, stirring frequently.  Add wine and cook 3-4 more minutes.

Add ham and seasonings and cook 7-8 minutes.

Add the pureed beans, whole beans and the 2 cups of pork stock and bring to a boil.  Immediately reduce heat and add the chopped hock meat and pesto. Stir well and simmer for 30-45 minutes.

Yield: 1 gallon

Pork Stock

Combine all ingredients in a stockpot. Simmer gently for 3 hours, skimming any impurities that rise to the top. Strain, reserve meat from hocks for another use and discard the rest.

Yield: 1 gallon stock

Recent Recipes

A Quiche for David

Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.

Read more

Orange Crepes with Sugared Cranberries

I prefer fruit over chocolate after a meal. Orange and cranberries are a perfect pairing, especially during the holidays. This is an excellent and easy dessert after a heavy meal. These can be served individually on small plates or in a casserole for a buffet.

Read more

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

Read more