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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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An easy, non-traditional version of red beans and rice. Good served with sour cream. Ingredients:
3 green onions, chopped |
3 garlic cloves, chopped |
4 (16 ounce) cans red kidney beans, drained |
2 (14 1/2 ounce) cans beef broth |
1/4 cup worcestershire sauce |
2 tablespoons hot sauce (preferrably frank's red hot or crystal) |
3 tablespoons dried parsley |
2 teaspoons ground cumin |
1 teaspoon oregano leaves |
hot cooked rice |
Directions:
1. Combine all ingredients except rice in a large pot. Heat to boiling.
2. Reduce heat to low. Cover and simmer 30 minutes.
3. Remove 2 cups of soup mixture. Place in a blender and blend until smooth. Return to pot.
4. Heat through.
5. Serve over rice.
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