New Orleans Red Beans and Rice Recipe
New Orleans Red Beans and Rice is a Creole dish traditionally made on Mondays with beans, veggies left over from Sunday supper and served over rice.
Tasso (pronounced “TAH-so”) is a southern Louisiana specialty meat that is similar to pancetta. It is a lean cut of pork that is cured with spices and then smoked for hours. Tasso can be served on it’sown but it really shines when adding additional flavor to Cajun and Creole dishes –like rice and beans.
Add a spicy smokey flavor to slow-cooked red beans or any bean for that matter with a little bit of Tasso.
Add Tasso to gumbo, étouffées, jambalaya, and veggies like chard, kale, or broccoli for an awesome flavor boost. It can be used in place of pancetta in pasta dishes like carbonara and added to a basic cream sauce with cajun spices is the perfect cajun pasta sauce.
New Orleans Style Red Beans and Rice
Add Tasso to Your Trinity
Start by combining tasso with the “holy trinity” of onion, celery, and bell pepper when you begin sautéing the Trinity. Tasso can take the place of other seasoned meats such as ham hocks or bacon. Tasso infuses a smoky, spicy flavor to the Trinity and adds a layer of flavor for your dish.
- 1 onion large chopped
- 1 green bell pepper chopped
- 4 celery stalks chopped
- 1 clove chopped garlic
- Creole seasoning to taste
- 1 pound of Tasso
- 1 1/2 cups Andouille sausage cut into 1/2 inch rounds
- 30 ounce canned kidney beans drained and rinsed
- 16 oz canned whole peeled tomatoes chopped
- 1/2 teaspoon dried oregano
- salt and pepper to taste
- 1/2 teaspoon pepper
- Hot sauce to taste
- 6 cups white rice cooked
In a large skillet over low heat, cook sausage and Tasso for 5 minutes.
Stir in onion, green pepper and celery garlic; sauté until tender.
Add Cajun seasoning, to taste.
Add salt and pepper, to taste.
Pour in beans and tomatoes with juice.
Season with oregano, salt and pepper.
Simmer uncovered for 20 minutes.
Serve over rice.
Red beans and rice can be served as a side dish with fried chicken or serve this as a main dish with a side of garlic sautéd chard or kale and cornbread. Yum!
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