Tuesday's red bean soup

6 Servings

Ingredients

QuantityIngredient
1tablespoonOlive oil
½cupDiced bacon
cupChopped onions
¼cupChopped green bell peppers
1tablespoonMinced garlic
4Bay leaves
6ouncesSliced andouille sausage
1smallSmoked ham hock (5-6 oz)
2cupsDried red kidney beans; soaked overnight
1teaspoonCreole seasoning
1teaspoonWorcestershire sauce
2quartsBasic chicken stock
1teaspoonSalt
cupCooked long-grain white rice; warm
6tablespoonsChopped green onions

Directions

These recipes are dedicated to the memory of Chef Buster Holmes, whose Buster Holmes' Bar and Restaurant in the French Quarter defined what New Orleans Red Beans and Rice are all about. Chef Buster died on Monday, February 28, 1994, at the age of 89. From _Emeril's _New_ New Orleans Cooking_ by Emeril Lagasse and Jessie Tirsch, 1. Heat the oil in a large heavy pot over high heat. Add the bacon and saute for 2 minutes. Add the onions, bell peppers, garlic, bay leaves, andouille, and ham hock and cook, stirring, for 2 minutes.

2. 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 occaisionally. Add the salt, cover the pot, and cook for 15 minutes. Turn off the heat and allow the pot to sit, covered, for about 20 minutes. Discard the ham hock.

3. To serve, ladle a generous cup of the soup into each of 6 bowls. Top each serving with ¼ cup rice and sprinkle each with 1 tablespoon of the green onions. Makes 7 cups, 6 hearty first-course servings.

ELENDIL@...

(EDWARD J. BRANLEY)

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