CREOLE GREEN BEANS WITH TASSO
MAKES 6 TO 8 SERVINGS
4 quarts water
1½ tablespoons plus ½ teaspoon kosher salt, divided
2 pounds fresh green beans, trimmed
5 strips bacon, cut crosswise into ½-inch pieces
1½ cups diced white onion
¼ cup diced tasso
1 cup diced red bell pepper
2 cloves garlic, thinly sliced
1 (10-ounce) can diced tomatoes with green chiles
1 tablespoon Worcestershire sauce
1 teaspoon Cajun seasoning
¼ teaspoon ground black pepper
1. In a large stockpot, combine 4 quarts water and 1½ tablespoons salt; bring to a boil over high heat. Add green beans, and reduce heat to medium-low. Cook until almost tender, 4 to 6 minutes. Transfer green beans to an ice water bath to stop the cooking process; let cool completely. Drain, and pat dry.
2. Heat a 12-inch cast-iron skillet over medium heat; add bacon, and cook, stirring frequently, until golden brown. Remove bacon using a slotted spoon, reserving drippings in skillet.
In same skillet, cook
