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Red Beans And Rice With Tasso And Andouille

The use of two highly spiced meats mean this is a very spicy dish. You can substitute ham hocks for the Tasso, but increase the amount of cayenne and black pepper or the end result will be very mild. The addition of vegetables at the end add crunch to the texture.

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450 g/1 lb dried kidney beans, picked over
30-60 ml/2 - 4 tablespoons vegetable oil or bacon drippings
450g/1 lb chopped onion
4 stalks celery, chopped
2 green peppers, chopped
2 cloves garlic, finely chopped
225g/8 oz Tasso, cubed
225g/8 oz Andouille sausage, sliced
2 bay leaves
10 m1/2 teaspoons salt
10 ml/2 teaspoons ground cumin
5 ml/1 teaspoon dry mustard
15 ml/1 tablespoon chopped fresh oregano or 1 teaspoon dried
1.5 ml/ teaspoon black pepper
1.5 ml/ teaspoon cayenne
225g/8 oz spring onion, chopped
1 stalk celery, chopped
green pepper, chopped
45 ml/3 tablespoons chopped fresh parsley
575-675 kg/1 -1 lb cooked rice to serve


Serves: 6


In 4.5 l/1 gallon water, soak the beans at least 4 hours or overnight. Drain, rinse and return to the large pot with 1.25 l/2¼ pts water. Bring to the boil, then reduce the heat and simmer, skimming the foam, while you prepare the vegetables.

In the meanwhile, in a frying pan, heat the oil or dripp­ings and sauté the 450 g/1 lb onion, 4 chopped stalks celery, the chopped green peppers and 2 cloves garlic until wilted, about 5 minutes. Unless you use a very large frying pan, it is easier to sauté the vegetables in 2 batches. Add the vege­tables to the beans, along with the Tasso, sausage and seasonings and continue simmering, stirring occasionally, until beans are tender, 1- 1½ hours. Add extra water if necessary. Taste and adjust seasonings.

Just before serving, stir in the last measure of spring onions, celery, green pepper and parsley and mix well. Serve over rice.

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