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Red Bean Soup Recipe

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This recipe for Red Bean Soup, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Randy Brengle
Added: Monday, September 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 T. olive oil
1/2 c. diced bacon
1 1/2 c.chopped yellow onions
1/4 c. chopped green bell peppers
1 T. minced garlic
4 bay leaves
8 ozs. andouille sausage, cut crosswise into 1/4-inch slices
1 small (5 to 6 ozs.) smoked ham hock
2 c. dried red kidney beans, soaked overnight
1 T. Emeril’s Essence
2 qt. chicken stock
1 tsp. salt
3 T. chopped parsley
3 T. Sherry
1 1/2 c. cooked long-grain white rice, warm
6 T. chopped green onions

Directions:
Directions:
Heat the oil in a large, heavy pot over high heat. Add the bacon and sauté for 2 minutes. Add the onions, bell peppers, garlic, bay leaves, andouille, and ham hock and cook, stirring, for 2 minutes. Add the beans and cook for 2 minutes. Add the Essence and stock, stir well, and bring to a boil. Reduce the heat to medium and cook for 1 1/2 hours, until beans are tender, stirring occasionally. Add the salt and parsley cover the pot, and cook for 15 minutes. Discard the ham hock and bay leaves. Remove 1 cup of beans from the pot and reserve. With a hand-held immersion blender, or in batches in a food processor, puree the red beans. Add the Sherry and reserved beans, and stir well. To serve, ladle a generous cup of the soup into each of 6 bowls. Top each serving with 1/4 cup of the rice and 1 tablespoon of green onions.

Number Of Servings:
Number Of Servings:
about 6 servings
Preparation Time:
Preparation Time:
60 minutes (plus cooking time)
Personal Notes:
Personal Notes:
This is one of my favorite Emeril recipes. It's also a great crock pot recipe. Serve with Jalapeno Blue Cheese Corn Muffins.

 

 

 

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