Rice and Beans with Sauce and Tasso

Rice and Beans with Sauce and Tasso Recipe from Haiti

Region / culture: Haiti | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Rice and beans with sauce and tasso is a delicious and hearty dish that combines the flavors of tender beans, fluffy rice, savory sauce, and flavorful tasso. This recipe is perfect for a comforting meal that is sure to satisfy your taste buds.

History

Rice and beans with sauce and tasso is a popular dish in many Caribbean and Southern cuisines. It is a dish that has been passed down through generations and has evolved over time to include different variations and ingredients. This dish is often served as a main course or as a side dish to accompany other dishes.

Ingredients

8 oz (227 g) dry kidney beans
4 tbsp olive oil
1 bulb shallot, minced
3 cloves garlic, minced
1 cup uncooked long-grain white rice
2 bay leaves
1 tsp adobo seasoning (optional)
1 tbsp kosher salt
freshly ground black pepper to taste
0.25 tsp ground cloves
3 sprigs fresh parsley
3 sprigs fresh thyme
1 scotch bonnet pepper
1 tsp curry powder
1 tbsp Lilli butter (Haitian butter)

Sauce

1 can whole tomatoes and juice
1 tsp salt
0.5 tsp black pepper
1 onion chopped
1 tbsp olive oil
2 cup water
1 can tomato paste

Tasso

2 lb (907 g) of beef or goat meat cut into small chunks
0.5 cup orange juice
0.25 cup lime or lemon juice
0.5 cup vegetable oil
salt and pepper to taste
1 tsp finely chopped parsley

How to prepare

Place the beans in a large pot and cover them with 3 inches of water.
Bring the pot to a boil, then reduce the heat and simmer for 1.5 hours or until the beans are tender.
Drain the beans, reserving the liquid.
Heat oil in a large skillet over medium heat.
Sauté the shallot and garlic until fragrant.
Stir in the cooked beans and cook for 2 minutes.
Measure the reserved liquid and add enough water to make 5 cups; stir it into the skillet.
Stir in the uncooked rice.
Season with bay leaves, adobo seasoning, salt, pepper, lily butter curry, and cloves.
Place sprigs of parsley, thyme, and scotch bonnet pepper on top and bring to a boil.
Reduce the heat, cover, and simmer for 18 to 20 minutes.
Remove the thyme, parsley, and scotch bonnet pepper before serving.

Sauce

Combine the tomatoes, salt, oil, and pepper.
Cover the mixture with a tight-fitting lid.
Add tomato paste and onions, then cook for 5 minutes.
Add water and continue cooking for another 10 minutes.
Reduce the heat to low.

Tasso

In a large bowl, combine all the ingredients except for the vegetable oil.
Let the mixture marinate for at least 3–4 hours.
Transfer the meat mixture into a cooking pot.
Add enough water to cover the meat.
Heat the pot to boiling, then reduce the heat.
Simmer covered until the meat is very tender.
In a large frying pan, fry the meat until it turns golden brown.

Variations

Substitute kidney beans with black beans or pinto beans for a different flavor profile.
Use chicken or pork instead of goat meat for the tasso.
Add diced bell peppers or carrots for extra vegetables.

Cooking Tips & Tricks

Soak the kidney beans overnight to help reduce cooking time and improve digestibility.

- Use fresh herbs like parsley and thyme for added flavor.

- Adjust the amount of seasoning and spices to suit your taste preferences.

- Be careful when handling scotch bonnet pepper, as it is very spicy. Use gloves or wash your hands thoroughly after handling.

Serving Suggestions

Serve rice and beans with sauce and tasso with a side of fried plantains or a fresh salad for a complete meal.

- Garnish with chopped parsley or scallions for added flavor and color.

Cooking Techniques

Simmer the beans until tender to ensure they are cooked through and have a creamy texture.

- Marinate the tasso meat for a few hours to allow the flavors to penetrate the meat.

Ingredient Substitutions

Use vegetable broth instead of water for added flavor.

- Substitute scotch bonnet pepper with jalapeno or habanero pepper for a milder heat.

Make Ahead Tips

The beans and sauce can be prepared ahead of time and stored in the refrigerator for up to 3 days.

- Cook the tasso meat in advance and reheat before serving.

Presentation Ideas

Serve rice and beans with sauce and tasso in a large serving bowl garnished with fresh herbs. - Arrange the tasso meat on top of the rice for an elegant presentation.

Pairing Recommendations

Pair rice and beans with sauce and tasso with a glass of red wine or a cold beer.

- Serve with a side of fried plantains or steamed vegetables for a complete meal.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

- Approximately 400 calories per serving

Carbohydrates

- Kidney beans: 40g of carbohydrates per 1 cup

- White rice: 45g of carbohydrates per 1 cup

- Tomato paste: 13g of carbohydrates per 1 cup

Fats

- Olive oil: 14g of fat per 1 tbsp

- Vegetable oil: 14g of fat per 1 tbsp

- Tasso: varies depending on the cut of meat used

Proteins

- Kidney beans: 15g of protein per 1 cup

- Goat meat: 25g of protein per 3 oz serving

Vitamins and minerals

Kidney beans: rich in iron, magnesium, and folate

- Tomatoes: high in vitamin C and potassium

- Goat meat: good source of iron and zinc

Alergens

This recipe contains dairy (butter) and meat (goat meat), which may be allergens for some individuals.

Summary

Rice and beans with sauce and tasso is a nutritious dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a filling and satisfying meal that can be enjoyed as part of a healthy diet.

Summary

Rice and beans with sauce and tasso is a flavorful and satisfying dish that is perfect for a comforting meal. With a combination of tender beans, fluffy rice, savory sauce, and flavorful tasso, this dish is sure to become a favorite in your household. Enjoy this delicious recipe with your family and friends!

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. It was a warm summer day, and I had been invited to a friend's house for dinner. As I walked into her kitchen, the aroma of spices and herbs wafted through the air, making my mouth water.

My friend's mother, Mrs. Johnson, was busy at the stove, stirring a pot of rice and beans with sauce and tasso. The rich, smoky scent of the tasso mingled with the earthy aroma of the beans, creating a mouthwatering combination that I had never experienced before.

Mrs. Johnson noticed my interest and smiled warmly. "Would you like to learn how to make this dish?" she asked.

I eagerly nodded, and Mrs. Johnson took me under her wing, teaching me the art of preparing rice and beans with sauce and tasso. She explained that tasso is a spicy, cured pork that adds a unique flavor to the dish, while the sauce is made from a blend of tomatoes, onions, garlic, and a secret mix of herbs and spices.

As we cooked together, Mrs. Johnson shared stories of how she had learned the recipe from her own grandmother, who had passed it down through the generations. She spoke fondly of the times she had spent in the kitchen with her grandmother, learning the traditional Creole recipes that had been a staple in their family for years.

I listened intently, absorbing every detail of the recipe and the history behind it. Mrs. Johnson's passion for cooking was infectious, and I found myself falling in love with the process of creating flavorful, comforting dishes from scratch.

After several hours of cooking and simmering, the rice and beans with sauce and tasso was finally ready. Mrs. Johnson served up steaming bowls of the dish, topping each one with a generous sprinkle of fresh herbs.

I took my first bite, and my taste buds exploded with a symphony of flavors. The tender beans, the spicy tasso, the tangy sauce – everything came together in perfect harmony, creating a dish that was unlike anything I had ever tasted before.

From that moment on, rice and beans with sauce and tasso became one of my favorite recipes. I made it for my family and friends, sharing the story of how I had learned it from Mrs. Johnson and how it had become a special part of my own culinary repertoire.

Over the years, I have continued to perfect the recipe, adding my own twists and variations to make it uniquely mine. But no matter how many times I make it, the dish always brings me back to that warm summer day in Mrs. Johnson's kitchen, where I first fell in love with the art of cooking.

And so, I pass on this recipe to you, dear grandchild, in the hopes that you will find as much joy and fulfillment in preparing it as I have. May it bring you closer to your roots, to your family, and to the rich tapestry of flavors that make up our culinary heritage.

With love and a sprinkling of herbs,

Grandma