Ingredients:
- 2 tablespoons vegetable oil, divided
- 4 ounces tasso ham, cut into 1/4-inch cubes (optional)
- 1/2 cup diced sweet yellow onion
- 1/2 cup diced red bell pepper
- 1/2 cup crushed tomatoes
- 1shallot, minced (about 2 tablespoons)
- 1 cup cooked Camellia Brand Creole Red Beans, drained (no sausage)
- 3/4 cup chicken stock, divided (substitute vegetable stock for vegetarian or vegan version)
- 1 dried bay leaf
- 2 tablespoons heavy whipping cream (substitute unsweetened full-fat coconut milk for dairy-free or vegan version)
- Parsley, for garnish
Directions:
- 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.