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Created by Chef Remy
Fresh green beans sautéed with smoky tasso ham, sweet caramelized onions, and golden garlic, finished with a splash of chicken stock that brings everything together into pure Louisiana comfort.
Tasso changes everything it touches. That smoky, peppery cured pork shoulder is one of Louisiana's greatest gifts to the cooking world. You don't need much of it. A few ounces renders out enough flavorful fat to transform humble green beans into something that steals the show from the main course.
My grandmother Evangeline made a version of this every summer when the beans came in from the garden. She'd snap them on the front porch, talking to whoever wandered by, and by suppertime those beans would be swimming with bits of smoked pork and soft onions. At Lagniappe, we serve this alongside blackened redfish and grilled boudin, but it holds its own at any table.
The technique here is about building flavor in stages. You render the tasso first to release that smoky fat. Then the onions go in and caramelize slowly in that goodness. The garlic gets just enough heat to bloom without turning bitter. And the beans? They stay bright green and crisp-tender, just cooked through but still with some backbone. That's the bayou way.
Quantity
1 1/2 pounds
trimmed
Quantity
4 ounces
cut into small dice
Quantity
1 large
halved and thinly sliced
Quantity
4 cloves
minced
Quantity
1/2 cup
Quantity
2 tablespoons
Quantity
1/2 teaspoon, plus more to taste
Quantity
1/4 teaspoon
freshly ground
Quantity
1/4 teaspoon
Quantity
1 tablespoon
chopped
| Ingredient | Quantity |
|---|---|
| fresh green beanstrimmed | 1 1/2 pounds |
| tasso hamcut into small dice | 4 ounces |
| yellow onionhalved and thinly sliced | 1 large |
| garlicminced | 4 cloves |
| low-sodium chicken stock | 1/2 cup |
| unsalted butter | 2 tablespoons |
| kosher salt | 1/2 teaspoon, plus more to taste |
| black pepperfreshly ground | 1/4 teaspoon |
| cayenne pepper (optional) | 1/4 teaspoon |
| fresh parsleychopped | 1 tablespoon |
Bring a large pot of well-salted water to a rolling boil. The water should taste like the sea. Add the trimmed green beans and cook for exactly three minutes until bright green and crisp-tender. They should still have snap when you bite one. Drain immediately and spread on a sheet pan to stop the cooking. Do not shock them in ice water, you'll wash away flavor.
Set a large cast iron skillet or heavy sauté pan over medium heat. Add the diced tasso and cook, stirring occasionally, for four to five minutes. The fat will render out and the edges will turn golden and slightly crisp. Your kitchen will start smelling like Louisiana. That's how you know good things are happening.
Add the sliced onions to the rendered tasso fat. Sprinkle with a pinch of salt to help draw out moisture. Cook over medium heat, stirring every couple of minutes, for eight to ten minutes. The onions will soften, turn translucent, then take on golden edges. Don't rush this. Those caramelized bits are pure flavor.
Push the onions to the edges of the pan and add the minced garlic to the center. Let it sizzle for thirty to forty-five seconds until fragrant and just starting to turn golden. The smell should make you hungry. Stir the garlic into the onions before it browns too much.
Add the blanched green beans to the skillet and toss everything together. Pour in the chicken stock, add the butter, salt, black pepper, and cayenne if using. Toss and cook for two to three minutes until the stock reduces to a glossy coating and the butter emulsifies into a light sauce. The beans should be heated through and glistening.
Remove from heat and taste for seasoning. Add more salt or pepper if needed. Transfer to a warm serving bowl and scatter the fresh parsley over the top. Serve immediately while everything is hot and glossy. These beans don't wait for anybody.
1 serving (about 145g)
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