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"The belly rules the mind."--Spanish Proverb

Red Bean Soup by Emerie Lagasse Recipe

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This recipe for Red Bean Soup by Emerie Lagasse is from All My Rowdy Friends Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. olive oil
1/2 cup diced bacon ( I use 1 lb)
1 1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 tbsp. minced garlic
4 bay leaves
8 oz Andouille cut in 1/4 in slices
1 small smoked ham hock
2 cups dried red kidney beans (soaked overnight)
1 tbsp. Essence (spice)
2 quarts chicken stock
1 tsp salt
3 tbsp. chopped parsley
3 tbsp. Sherry
1 1/2 cups white rice
6 tbsp. chopped green onions
Tonys Chacheres original creole seasoning ( green pkg) to taste
6 boiled eggs ( optional)

Directions:
Directions:
Heat oil in large pan/pot over high heat. Add bacon, sauté for 2 mins...
Add onions, bell peppers, garlic, bay leaves, Andouille, and ham hocks and cook stirring for 2 min. Add the beans and cook for 2 min. Add the Essence and stock, stir well and bring to boil. Reduce heat to medium and cook for 1 1/2 hours until beans are tender, stirring occasionally. Add salt and parsley cover the pot and cook for 15 min. Discard ham hock and bay leaves. Remove 1 cup of beans from the pot and reserve.
With hand held mixer puree the 1 cup of red beans. Add sherry and beans and stir well. Serve top with 1/4 cup rice and 1 tbsp. green onion.
Add boiled eggs if wanted

 

 

 

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