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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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Ingredients:
2 tablespoons vegetable oil |
1 1/2 cups chopped onions |
1/2 cup chopped celery |
1/2 cup chopped bell peppers |
1 teaspoon salt |
1/4 teaspoon cayenne |
1/4 teaspoon freshly ground black pepper |
4 bay leaves |
2 quarts chicken or beef stock or canned low-sodium chicken or beef broth |
4 cups cooked red beans, pureed in a food processor |
1/4 cup dry sherry |
1/2 cup chopped green onions |
1/4 cup chopped parsley leaves |
1/2 teaspoon hot sauce (recommended: tabasco) |
Directions:
1. Heat the oil in a large heavy pot over medium heat. Add the onions, celery, bell peppers, salt, cayenne, black pepper, and bay leaves. Cook, stirring often, for about 5 minutes, or until the vegetables are wilted. Add the stock and beans, stirring to mix well. Reduce the heat to medium-low and simmer, uncovered, until the mixture is smooth and creamy, 1 1/2 to 2 hours.
2. Just before serving, add the sherry, green onions, parsley, and hot sauce. Remove the bay leaves.
3. Serve hot in soup bowls.
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