I grew up like any Southern girl should eating red beans and rice every Monday at school and then at home later that night. My Aunt would cook it with sausage and while most people loved red beans and rice. I always hated it, no offense but I did. So I wanted my children to have some of the same upbringings as I and I decided that I would change my hatred of red beans or just beans in general cooked in that southern way for my children.
If cooked poorly, beans are just the worst. They are not flavorful and are just bland and boring and you end up just picking the sausage out of the dish just to get away with "eating your dinner" to get up from the table.
As I grew older and became a mom and was domesticated as such, I realized I wanted to make the best of whatever I was cooking. I found a few people that their recipes are almost always on point. But, I would have to make Emeril's less spicy. I didn't find enough Cajun-related Paula Deen recipes so, I just started "doctoring" a few of the recipes and I found the perfect combination of all.
I came across Emeril's Creole White Beans recipe and was excited. I cannot take, and neither could my kids, all the spice that Emeril likes to put in his dishes. I have made a few dishes exactly like he makes them and I just can't eat it and neither would my kids because of how spicy it was. But what Emeril does get on point is the flavor...goodness the flavor. So, without any further ado, here is the doctored Creole White Beans recipe so that it is flavorful just not so spicy and loads more tasso.
- 2 cups (1 package) dried Navy Beans (there are like 14 kind at the store and I never remember which one to pick so I just pick any sort of white bean because I can't tell the difference)
- 1 tbsp olive oil
- 2 packets of Savoie's Tasso (1-Turkey, 1-Pork) I would have picked both pork but I must have grabbed one of each by accident. (found at Rouses if you live in Southeast Louisiana)
- 1/4 white onion
- 1 tsp Emeril's Creole Seasoning
- 1/2 tsp salt
- 1/4 cup chopped green onions
- 1 tbsp minced garlic
- 12 oz of beer (I use Dos Equis because that is what I had on hand)
- 1 tsp Worcestershire sauce
- 2 cups water
- 2 bay leaves
- 1 tsp Tony Chacere's seasoning (green bottle)
The Night Before
Put the beans in a large (maybe mixing?) bowl and cover with water and a little more water for insurance. I leave it in the microwave just don't leave a metal bowl in the microwave in case someone accidentally pushes buttons on the microwave while the bowl is in there.
The Next Day
Drain the Beans and Rinse and set back in empty bowl you just had them in-set aside for a sec.
Take the tasso out and cut up in to finely cut pieces. It will break up more later but get it as fine as you can now.
Add the 1 tbsp of olive oil and throw in your tasso to cook down for about 30 seconds on high heat; Add the 1/4 onion, cook for 30 seconds, stirring frequently; Reduce your heat to medium and add the 1 tsp Emeril's creole seasoning, add 1/2 tsp salt, put the beans in the pot, Stir in the 1/4 c green onions, 1 tbsp of minced garlic, 12 oz of beer, 1 tsp of Worcestershire sauce, add in 2 cups of water and 2 bay leaves, 1 tsp of Tony Chacere's seasoning (green bottle) and cook on low heat, stirring occasionally for 3 hours; Then stir vigorously to mash the beans if you like creamier beans like I do, then it's ready to serve an hour later for a total cook time of 4 hours.
My timeline went like this-Start the Ingredients 1:45pm,2:15 finish putting all the ingredients in the pot; Serve at 6pm. Cook rice at 5:40.
I haven't tried this in the crock pot with soaked beans but it might be good. I just haven't tried that.
Depending on your family, I have prepared this and if there is any leftover then we freeze it and have it for future dinners.
So, I just had to share this phenomenal recipe with your for National Eat your Beans Day. Because beans are good for you but, they can taste good too!
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