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White Beans & Smoked Tasso

This is a Louisiana classic that's wicked cheap and filling - basically rice and beans elevated with smoky tasso. I always soak the beans overnight so they cook evenly and don't take forever.
prep time15 minutes
cook time4 hours
resting or cooling time12 hours
total time16 hours 15 minutes
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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.

Notes

Beans should mash easily with a fork but still hold their shape when done.