Ingredients (~6-8 servings)
- 3 Tbsp salted butter
- 1 medium white onion, diced
- 1 green bell pepper, diced
- ~12 oz smoked tasso, diced (or andouille sausage, sliced)
- 2 tsp Cajun seasoning (start here and adjust)
- 3 cloves garlic, minced
- 1 1/2 cups dry white beans, soaked overnight
- 3 cups chicken or vegetable stock
- 3 cups water
- 3 bay leaves
- 1 1/2 cups white rice, rinsed
Soak Your Beans Overnight
This is non-negotiable – at least 12 hours in cold water.
The beans need to fully hydrate or they’ll cook unevenly and take way longer to get tender.
Drain and rinse them right before you start cooking.
Sauté the Holy Trinity Plus Tasso
Dice your onion, bell pepper, and tasso while the beans are draining.
Heat the butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the onion, bell pepper, and Cajun seasoning; sauté for ~5-6 minutes until the vegetables start to soften.
The onions will go from sharp white to translucent – that’s when you know they’re ready.
Add the tasso and garlic, cooking for another ~2-3 minutes until the garlic is fragrant and the tasso starts to brown slightly.
Add Beans and Liquid, Then Simmer Low and Slow
Add the drained beans to the pot along with the stock, water, and bay leaves.
Bring to a boil, then reduce heat to low and cover with a lid.
Let this simmer for ~3-4 hours or until the beans are tender and the liquid has reduced to a thick, creamy consistency.
Check the water level every hour – if it’s getting too thick, add more water 1/2 cup at a time.
The beans are done when they mash easily with a fork but still hold their shape.
Cook the Rice When Beans Are Almost Ready
About 30 minutes before the beans finish, rinse your rice until the water runs clear.
Add the rice to a separate pot with 1 1/2 cups water and bring to a boil.
Reduce heat to low, cover, and cook for ~18-20 minutes until tender.
Let it rest off the heat for ~5 minutes before fluffing with a fork.
Remove the bay leaves from the beans before serving.
Serve the beans over the rice with a good hit of hot sauce if that’s your thing.
White Beans & Smoked Tasso
Ingredients
Ingredients (~6-8 servings)
- 3 Tbsp salted butter
- 1 medium white onion, diced
- 1 green bell pepper, diced
- ~12 oz smoked tasso, or andouille sausage, sliced, diced
- 2 tsp Cajun seasoning, start here and adjust
- 3 cloves garlic, minced
- 1 1/2 cups dry white beans, soaked overnight
- 3 cups chicken or vegetable stock
- 3 cups water
- 3 bay leaves
- 1 1/2 cups white rice, rinsed
Instructions
- Soak beans in cold water for at least 12 hours, then drain and rinse.
- Heat butter in a large pot over medium heat.
- Add onion, bell pepper, and Cajun seasoning; sauté 5-6 minutes until softened.
- Add tasso and garlic; cook 2-3 minutes until fragrant and lightly browned.
- Add drained beans, stock, water, and bay leaves to pot.
- Bring to a boil, then reduce heat to low and cover.
- Simmer 3-4 hours until beans are tender and liquid is thick and creamy, checking hourly and adding water if needed.
- About 30 minutes before beans finish, rinse rice until water runs clear.
- Combine rice with 1 1/2 cups water in a separate pot and bring to a boil.
- Reduce heat to low, cover, and cook 18-20 minutes.
- Let rice rest off heat for 5 minutes, then fluff with a fork.
- Remove bay leaves from beans.
- Serve beans over rice.