Curt Guillory’s Cajun Hummus

1 lb. Camellia Brand Red Kidney Beans
1 medium white onion, chopped
4-5 garlic cloves, chopped
1 ½ c. whole pecans
½ c. olive oil
Juice of two large lemons
1 T. ground cumin
1 T. kosher salt
1 T. Creole seasoning
½ lb. cooked tasso, diced small
1 bunch green onions, sliced

1. Place beans in heavy pot and fill with enough cold water to cover beans by one inch.
2. Let soak for 2-3 hours.
3. Add onions and garlic.
4. Cook until very soft. Stir occasionally to avoid sticking and scorching.
5. While beans are cooking, place pecans in food processor and process until a paste is formed. Scrape down bowl as needed. Place in small bowl and set aside.
6. Allow beans to cool so they can be handled.
7. Add beans with liquid, pecan butter, olive oil, lemon juice, cumin, salt and Creole seasoning to the bowl of food processor and process until very smooth, scraping sides as needed.
8. Taste for seasoning.
9. Stir in cubed tasso, reserving some for garnish.
10. Top with sliced green onions and diced tasso
11. Serve with fried pork rinds or favorite crackers, chips, veggies.