Chill-chaser soup
4 quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | (16 oz) package dried red beans |
| 2 | cups | ;Water |
| 4 | slices | Bacon; cooked and crumbled |
| 2 | larges | Onions; chopped |
| 2 | cloves | Garlic; chopped |
| 2 | cups | Dry white wine |
| 2 | tablespoons | Hot sauce |
| ½ | cup | Fresh parsley; chopped |
| 1 | tablespoon | Worcestershire sauce |
| 1 | pounds | To 2 pounds smoked sausage; sliced |
| 1 | cup | ;water (approximate) |
| Salt to taste | ||
| Hot cooked rice | ||
Directions
Sort and wash beans; place in a large Dutch oven. Add 2 cups water; bring to a boil. Remove from heat; cover and let stand 1 hour.
Add bacon, onions, garlic, wine, hot sauce, parsley, and Worcestershire sauce; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Add sausage and 1 cup water, if necessary; cover and simmer 1-½ hours or until beans are tender, stirring occasionally. Add salt to taste. Serve over rice. Yield: 3-¾ quarts.
Mrs. Peter Rosato III of Tennessee in November, 1987"Southern Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 10-29-95