Culinary Explorer
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Tasso and White Beans
Created by Chef Remy
Tender white beans swimming in a smoky, peppery pot liquor with chunks of spiced tasso, the kind of humble dish that makes you understand why Cajun cooking conquered the world.
Tasso does all the heavy lifting in this pot. That spiced, smoked pork brings a depth of flavor that no other ingredient can match. One good piece of tasso can transform a simple pot of beans into something that tastes like it took all day. And it did take all day. That's the point.
My grandmother Evangeline made beans every Monday. She'd put them on after breakfast and let them bubble away while she did the washing. By supper, those beans had turned creamy and the pot liquor had thickened into something you wanted to sop up with every piece of bread in the house. At Lagniappe, we serve this dish the same way she did: over rice, with cornbread on the side, no apologies for the simplicity.
The secret is patience and proper seasoning at every step. You season the tasso when it hits the pot. You season the trinity when the onions turn sweet. You taste and adjust at the end. Three layers of flavor building on each other. That's the bayou way.
Ingredients
dried Great Northern or navy beans
Quantity
1 pound
sorted and rinsed
tasso
Quantity
8 ounces
cut into 1/2-inch cubes
vegetable oil or bacon fat
Quantity
2 tablespoons
| Ingredient | Quantity |
|---|---|
| dried Great Northern or navy beanssorted and rinsed | 1 pound |
| tassocut into 1/2-inch cubes | 8 ounces |
| vegetable oil or bacon fat | 2 tablespoons |
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