White Beans and Fried Fish

Serve with white rice or spooned over jambalaya.

Ingredients

 2 lbs Navy or Great Northern beans, rinsed and sorted (soaked overnight)
 2 tbsp bacon grease, like Hot Belly
 1 lb Rouses Smoked Sausage, sliced in ¼-inch rounds
 1 large green onion
 1 yellow onion, chopped
 2 large stalks celery, chopped
 2 cloves of garlic, minced
 2 bay leaves
 1 lb tasso, salt meat or pickled pork
 Salt and black pepper, to taste
 Cooked rice
 Hot sauce or vinegar, for serving

Directions

1

Soak beans overnight in a bowl. Drain and rinse them before cooking.

2

Warm a heavy-bottomed 12-quart pot over medium heat for 2 minutes, then add bacon grease and heat for 30 seconds. Add sausage and cook, turning as needed until browned on all sides, about 12 minutes.

3

Trim and discard the root end and very top of the green onion. Chop the remaining part of the onion, separating into two piles.

4

Add green onion tops, yellow onion, celery, garlic and bay leaf; stir to combine. Add beans and pork meat, and cover with water. Cover pot and bring to a boil over high heat.

5

Boil for 10 minutes then reduce heat to a low simmer and cook, uncovered, stirring often, until the beans are tender, scrapping the bottom of the pot, about 2 hours.

6

Turn off heat. Remove and discard bay leaves.

7

Taste and season with salt and pepper. Garnish with green onion bottoms. Serve beans over rice or jambalaya.

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