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Tuesday’s Red Bean Soup

Tuesday’s Red Bean Soup

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Yield: 7 cups, 6 Hearty Servings

http://emerils.com/123904/tuesdays-red-bean-soup

It features red beans and rice, vegetables, broth and kielbasa. In other words, it’s a complete meal in one pot.

  • 1TBS olive oil
  • ½cup diced bacon
  • 1½chopped onions
  • ¼cup chopped green bell peppers
  • 1TBS minced garlic
  • 4bay leaves
  • 6oz sliced andouille sausage
  • 1small smoked ham hock (about 5 to 6 oz)
  • 2cups dried red kidney beans, soaked overnight
  • 1TBS Emeril’s Creole Seasoning
  • 1tsp Worcestershire sauce
  • 2quarts Basic Chicken Stock, plus more if needed
  • 1tsp salt
  • 1½cups cooked long-grain white rice, warm
  • 6TBS chopped green onions

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. Stir in the Creole Seasoning, Worcestershire sauce, and the stock, and bring to a boil. Reduce the heat to medium and cook for 1 hour, stirring occasionally, or until the beans are nearly tender. Add the salt, cover the pot, and cook for 15 minutes longer, or until tender. Turn off the heat and allow the pot to sit, covered, for about 20 minutes. Discard the ham hock (or remove the meat from the bone and shred it, then stir it into the soup). The soup should be fairly brothy. If it becomes too thick during cooking, stir in a bit more stock or water.

To serve, ladle a generous cup of the soup into each of 6 bowls. Top each serving with ¼ cup of the rice and sprinkle each with 1 TBS of the green onions.

Emeril’s Essence Creole Seasoning

2½ tablespoons paprika.

2 tablespoons salt.

2 tablespoons garlic powder.

1 tablespoon black pepper.

1 tablespoon onion powder.

1 tablespoon cayenne pepper.

1 tablespoon dried leaf oregano.

1 tablespoon dried thyme.

Red Beans and Rice Soup

Red Beans and Rice Soup

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Yield: 4 (makes 5 to 6 cups)

adapted from WaPo

It features red beans and rice, of course, but also vegetables, broth and smoked turkey kielbasa. In other words, it’s a complete meal in one pot, plus it’s a great thing to cook when you want to eat well for a few meals without doing extra work.
Note: Divided in half so it only make servings for 4. Also increased the kielbasa to a whole package. Using andouille sausage would be a great change.
Prep: 20 Cook: 45 to 75

  • 1TBS olive oil
  • 14oz smoked turkey kielbasa or andouille sausage, diced
  • 1medium yellow onion, chopped
  • 2cup celery, diced
  • 1cup red bell pepper, diced
  • 2cloves garlic, minced or finely grated
  • 1tsp packed dark brown sugar
  • 1tsp fresh thyme leaves
  • 1bay leaf
  • ½tsp salt
  • 1TBS apple cider vinegar
  • 4cups chicken broth, plus more as needed
  • 215-oz cans canned red beans, drained and rinsed
  • 1cup uncooked basmati or jasmine rice
  • salt and black pepper to taste
  • chopped scallions, for garnish
  • crusty boule, for serving

In a large soup pot, heat the oil over medium heat until shimmering.

Add the kielbasa and cook, stirring occasionally, until lightly browned, about 5 minutes.

Add the onion, celery, bell pepper, garlic, brown sugar, thyme, bay leaf and ½ tsp salt and cook, stirring constantly, until softened and aromatic, 3 to 4 minutes.

Add the vinegar and use a wooden spoon to scrape up any browned bits from the bottom of the pot, then add the broth, beans and rice.

Cook, uncovered, at a gentle simmer until the rice is cooked through, 30 to 45 minutes, adding more broth if the soup seems too thick.

Season with salt and pepper to taste and discard the bay leaves.

Serve hot, garnished with scallions and a some nice bread.

Storage: Refrigerate for up to 4 days or freeze for up to 3 months.