Red Beans and Rice uploaded by Louanne, www.louanneskitchen.com
The night before you plan to cook the beans, empty the package into a large bowl and cover with tap water so that beans are totally submerged. Refrigerate overnight; drain before using, being sure to discard the water.
When ready to cook, heat 1 tablespoon of both the oil and butter in a large shallow skillet.
Add tasso or ham, cooking for 8-10 minutes over medium-high heat, stirring often.
Remove meat from skillet, and set aside.
Pour in remaining oil and butter, heating until butter melts.
Add onions, celery, peppers, and garlic, cooking over medium heat until vegetables are wilted and golden.
Spoon vegetables into a large Dutch oven and stir in drained beans, bay leaf, summer savory, thyme, reserved meat, and Creole/Cajun seasoning. Place skillet aside, but do not wash.
Add the water and bring to a boil; reduce heat to low and simmer for 2-3 hours, stirring occasionally.
For creamy beans, after beans have been cooking for about an hour, remove one cup of beans, and mash with a fork, return to the pot and continue to cook for another hour or until beans are tender and creamy.
While beans are simmering, cook sausage by placing sausage in the large skillet used to cook the vegetables. Add enough 1 cup of water to sausage, bring water to a boil, reduce to a simmer and cook sausage for 20-25 minutes. Remove cover and continue to cook over medium high heat, turning sausage over as it browns. Serve alongside beans and rice.
Serve over rice, sprinkle with parsley and green onions, as well as hot sauce as desired.