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White Beans and Tasso

Cajun-style white beans and tasso are a nice change from plain old pinto beans and go great with a big chunk of cornbread.
4.84 from 6 votes
Prep Time 10 mins
Cook Time 2 hrs 30 mins
Total Time 2 hrs 40 mins
Course Side Dish
Cuisine Cajun
Servings 8 people

Ingredients
  

Instructions
 

The Night Before

  • Open dried cannellini beans and sort out any stones or grit. Put into a large bowl and fill with at least enough water to cover the beans by two inches. Cover and leave overnight.

The Next Day

  • Drain the water from cannellini beans and rinse.
  • Add oil to a dutch oven and preheat over medium-high. Add the tasso and sear, stirring often until all sides have begun to color. Remove and set aside.
  • Add the onion and cook, stirring often, until it is translucent and starting to brown. About 5 minutes. Add chopped celery, bell pepper, and serrano and continue cooking an additional 5 minutes. Add the garlic and cook, stirring constantly, an additional minute.
  • Add beans, tasso, chicken stock, and seasonings. Bring to a boil, then reduce heat and simmer for 2 to 2 1/2 hours, until the beans are tender.
    Smash about a quarter cup of beans up against the side of the pot and stir back in. Simmer for an additional 5 minutes.
  • Taste for salt. Add more if necessary. Serve with a big chunk of homemade cornbread on the side.
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