White Beans and Fried Fish
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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