|2 servings||calories per servings 520||protein serving 24 g||carbs per serving 79 g||total fat per serving 10 g|
Although this classic Louisiana supper takes a little planning — the dried beans must be soaked for several hours or overnight, and then cooked for about 2 hours — there is no more satisfying way to feed a hungry crowd. As far as red beans go, there is no other choice but Camellia: a trusted, family-owned New Orleans company that’s been offering the highest-quality beans since 1923. The company was founded to sell only the highest quality legumes; they’re non-GMO, gluten-free, and meet the “Hayward Standard” (the name of the family name of the growers) which exceeds the top USDA requirements. Despite the cooking time, the richly flavored dish is surprisingly simple to make.
|Nutrition Facts||/ Per Serving|
|Total Fat||10 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||79 g|
|Dietary Fiber||15 g|
In a large bowl, cover beans with about 6 cups water.
SOAK AT LEAST 4 HOURS, or as long as OVERNIGHT. The beans will expand significantly and soften as they soak in water.
MISE EN PLACE
Peel and finely mince garlic.
Peel and finely dice onion.
Finely dice celery.
Remove and discard seeds and stem from pepper, then finely chop.
Pick and finely chop parsley leaves.
Trim and finely chop 4 green onions
Trim and finely slice remaining green onion.
Heat a large saucepot over medium-high heat.
Add 2 tablespoons olive oil.
Add tasso, and cook until crispy.
Add garlic and onion, and sauté until onions get "lazy" (limp and transparent).
Add celery and pepper, and cook while stirring for 5 minutes.
Drain liquid from soaked beans, and discard liquid.
To the pot, add beans, 1 packet Tony Chachere’s, bay leaves and 5 cups water.
Increase heat to high.
Once liquid simmers, reduce heat to low, cover and cook. Stir every 15-25 minutes, until beans soften and liquid thickens, about 2 hours.
When beans have simmered for about 1 hour, start the rice.
In a small saucepan with a lid, combine rice, 3 cups water and 1/4 teaspoon kosher salt.
Place uncovered over medium-high heat. Bring to a boil, and cook 5 minutes.
Reduce the heat to very low, and stir briefly, taking care to move rice from the bottom of the pan.
Cover and cook until all water is absorbed, about 15 minutes.
Remove from heat, and let stand, covered, at least 5 minutes.
Fifteen minutes before serving, remove 1/2 cup beans from pot and place in a bowl.
Use a fork to mash the beans, then return to the pot — this will enhance the creamy texture of the final product.
Taste and adjust seasoning as desired with remaining Tony Chachere’s and kosher salt.
Add parsley and chopped green onion to bean mixture.
Simmer uncovered about 15 minutes more.
Remove bay leaves if you can find them, or just avoid eating them.
Serve beans over rice, and top with a sprinkling of sliced green onion. Enjoy!
Pableaux Johnson is a New Orleans-based photographer, journalist and author of three books on Louisiana food culture. His writing and photographic work appears regularly in the New York Times and Garden & Gun. He has pronounced weaknesses for fine bourbon whiskey, funky sousaphones, raw oysters, coconut cream pie, and talking dog jokes.Learn More...