Spicy red bean soup

Yield: 8 servings

Measure Ingredient
\N \N Jim Vorheis
1 teaspoon Cayenne pepper
1 teaspoon Freshly ground black pepper
2 \N Bay leaves, crumbled
1 teaspoon Ground cumin
1 pounds Dry red kidney beans
3 quarts Water
1¼ pounds Lean smoked ham hock
1 tablespoon Salt
1½ cup Chopped celery, cut into 1/2-inch pieces
2 \N Cloves garlic, minced
½ teaspoon Tabasco sauce (or to taste)
3 tablespoons Minced fresh parsley

Place cayenne pepper, black pepper, bay leaves and cumin in center of 6-inch square of cheesecloth. Pull edges together, making a ball of the spices. Twist and tie with heavy thread.

Rinse beans and put them in large kettle with spice ball, water, ham hock, salt, celery, onion and garlic. Heat to boiling, reduce heat and simmer covered for 3-4 hours or until beans are tender, stirring occasionally. Just before serving, remove spice ball. Stir in Tabasco and parsley.

Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

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