Camellia's Red Bean Gravy

Ingredients

  • 2 Tablespoons  Vegetable Oil, Divided

  • 4 Ounces  Tasso Ham, Cut Into 1/4-Inch Cubes (Optional)

  • .5 Cup  Sweet Yellow Onion, Diced 

  • .5 Cup    Red Bell Pepper, Diced 

  • .5 Cup  Tomatoes, Crushed

  • 1 Each Shallot, Minced 

  • 1 Cup Cooked Camellia Brand Creole Red Beans, Drained (No Sausage)

  • .75 Cup  Chicken Stock, Divided (Substitute Vegetable Stock For Vegetarian Or Vegan Version)

  • 1 Bay Leaf, Dried

  • 2 Tablespoons  Heavy Whipping Cream (Or Unsweetened Full-Fat Coconut Milk For Dairy-Free/Vegan)

  • To Garnish Parsley

Procedure

Image by: Camellia Brand

In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the tasso, if using, and cook until slightly browned, about 5 minutes. Transfer to paper towels to drain; reserve for garnish, if desired.

In the same skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the onion and bell pepper; cook, stirring frequently, until softened, 4 to 5 minutes. Add the crushed tomatoes and shallot; cook for 1 minute, scraping any browned bits from the bottom of the pan. Stir in the beans, 1/2 cup stock, and bay leaf. Bring to a boil, then reduce heat and simmer until the liquid is reduced by half, about 5 minutes. Remove from heat and let cool slightly.

Transfer the mixture to a blender. Secure the lid and remove the center piece to allow steam to escape; cover with a clean towel. Add the remaining 1/4 cup stock and blend until smooth. Return the sauce to the skillet, stir in the cream, and bring to a gentle simmer. Cook until slightly thickened, about 5 minutes.

Finish and serve. Garnish with the reserved tasso, if using, and parsley. Serve immediately.

Food, CookingPoppy TookerPoppy Tooker, Camellia Brand Beans, Red Bean GravyComment