had some Tasso in the freezer for a while and Bev’s lingering mouth sensitivity
has improved to the point that she can now enjoy mildly spicy food so we
decided to whip up a batch of white beans using the Tasso in lieu of our normal
ham hocks. I went a step further and
found an actual recipe for White Bean And Tasso Soup at Louisiana Kitchen and Culture then adapted it just a little by using less
water, chopping the Tasso at the beginning, and not blending part of the beans
to thicken it – all personal preferences).
Bean And Tasso Soup – Adapted from Louisiana Kitchen and Culture
cups green pepper, chopped
tablespoons garlic, minced
dried white beans, picked over, and soaked overnight
1 ¾ lb Tasso ham, chopped, preferably Poche's brand (just what we had)*
tablespoon chopped fresh rosemary
cups water (I used four cups)
black pepper to taste
pepper flakes to taste (none for us)
all ingredients to a large Dutch oven; bring to a boil over high heat. Reduce
heat to a simmer; cook 2 to 2½ hours or until beans are soft.
and adjust seasoning.
* - Tasso is not actually ham (hogs rear leg) but rather it is cured shoulder which is then rubbed with spices and smoked until fully cooked.
served it over some cornbread muffins and topped with a little diced onion.
thought it was very good and perfect comfort food for a rainy day. It had just the right amount of heat and
using less liquid made it just the way I like soup.
can be enlarged by clicking on them and the blue words are links.
a great day and thanks for stopping by Almost Heaven South.