It features red beans and rice, vegetables, broth and kielbasa. In other words, it\u2019s a complete meal in one pot.<\/p>\n
Heat the oil<\/strong> in a large heavy pot over high heat. Add the bacon<\/strong> and saut\u00e9 for 2 minutes. Add the onions, bell peppers, garlic, bay leaves, andouille<\/span>,<\/strong> and ham hock<\/strong> and cook, stirring, for 2 minutes.<\/p>\n Add the beans<\/strong> and cook for 2 minutes. Stir in the Creole Seasoning<\/strong><\/span>, Worcestershire sauce,<\/strong> and the stock,<\/strong> and bring to a boil. Reduce the heat to medium and cook for 1 hour, stirring occasionally, or until the beans<\/strong> are nearly tender. Add the salt,<\/strong> 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<\/strong> (or remove the meat<\/strong> from the bone and shred it, then stir it into the soup).<\/strong> The soup<\/strong> should be fairly brothy. If it becomes too thick during cooking, stir in a bit more stock<\/strong> or water.<\/strong><\/p>\n To serve, ladle a generous cup of the soup<\/strong> into each of 6 bowls. Top each serving with \u00bc cup of the rice<\/strong> and sprinkle each with 1 TBS of the green onions.<\/strong><\/p>\n 2\u00bd tablespoons paprika.<\/p>\n 2 tablespoons salt.<\/p>\n 2 tablespoons garlic powder.<\/p>\n 1 tablespoon black pepper.<\/p>\n 1 tablespoon onion powder.<\/p>\n 1 tablespoon cayenne pepper<\/strong><\/span>.<\/p>\n 1 tablespoon dried leaf oregano.<\/p>\n 1 tablespoon dried thyme.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":" 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\u2019s a complete meal in one pot. 1TBS olive oil \u00bdcup diced bacon 1\u00bdchopped onions \u00bccup 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…<\/p>\nEmeril’s Essence Creole Seasoning<\/b><\/span><\/h3>\n