Speckled Butter Bean Stew with Tasso
 
Ingredients
  • 2 tablespoons vegetable oil
  • 4 ounces tasso, chopped
  • 1 cup chopped yellow onion
  • ½ cup chopped red bell pepper
  • ½ cup chopped celery
  • 2 cloves garlic, minced
  • 2 cups chopped Creole tomatoes
  • 1 (14.5-ounce) can stewed tomatoes, chopped
  • 1¾ teaspoons kosher salt
  • ¼ teaspoon ground black pepper
  • 3 cups shelled fresh speckled butter beans
  • 1 cup water
  • 1 tablespoon apple cider vinegar
  • Hot cooked rice, ground black pepper, and hot sauce, to serve
  • Garnish: fresh basil
Instructions
  1. In a medium Dutch oven, heat oil over medium heat. Add tasso, and cook, stirring frequently, until lightly browned, about 3 minutes. Add onion, bell pepper, and celery, and cook, stirring occasionally and scraping bottom of pot, until vegetables are softened, about 5 minutes. Add garlic; cook, stirring constantly, for 1 minute. Stir in all tomatoes, salt, and black pepper. Bring to a boil over medium-high heat. Reduce heat to medium, and cook, stirring occasionally, until slightly thickened, about 15 minutes.
  2. Stir beans and 1 cup water into tomato mixture; bring to a boil over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until beans are tender and mixture is thickened, about 40 minutes. Stir in vinegar. Serve with rice, black pepper, and hot sauce. Garnish with basil, if desired.
Notes
Kitchen Tip
To kick this up a notch, add your favorite Creole seasoning and Conecuh Cajun Smoked Sausage.
Recipe by Louisiana Cookin' at https://louisianacookin.com/speckled-butter-bean-stew-with-tasso/