Have you ever eaten at a Robert St. John restaraunt? He’s got what amounts to a restaurant owners compound in Hattiesburg, right down the street from the campus of the University of Southern Mississippi.
A rustic Italian spot, a new orleans pub and a southern fine-dining experience, a super swank cocktail bar, and now, a much anticipated hamburger joint are all within the confines of basically one parking lot. ALL the food at all the places (well, I don’t know about the burger spot yet since the lines have been too long for me to try it out) is really delicious, and the ambiance is always perfectly suited to the cuisine. Anyway, I’m a huge fan, especially since his food is great, AND uses his platform to support hunger initiatives in Mississippi.
He also has some pretty lovely cookbooks, and we were leafing through the Italian one, and ran across a recipe for white beans. My dad has basically been talking about wanting a bean dish for DAYS, since it’s what he wants to eat in cold weather, AND we had a huge bone-in honebaked ham (and what do you do with a ham bone if you’re from the south? You season something.) I didn’t follow the recipe exactly, and I didn’t have all the things to make his unique seasoning blends and herb blends, so I just kinda went with my gut. What resulted was my take on his already warm, creamy, Mississippified-Italian white bean dish that is PERFECT for a cold, cold night.
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