Red Bean Soup (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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Ingredients:
1 tablespoon olive oil |
1/2 cup diced bacon |
11/2 cups chopped yellow onions |
1/4 cup chopped green bell peppers |
1 tablespoon minced garlic |
4 bay leaves |
8 ounces andouille, cut crosswise into 1/4-inch slices |
1 small (5 to 6 ounce) smoked ham hock |
2 cups dried red kidney beans, soaked overnight |
1 tablespoon essence, recipe follows |
2 quarts chicken stock |
1 teaspoon salt |
3 tablespoons chopped parsley |
3 tablespoons sherry |
1 1/2 cups cooked long-grain white rice, warm |
6 tablespoons chopped green onions |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
Directions:
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. Add the beans and cook for 2 minutes. Add the Essence and stock, stir well, and bring to a boil. Reduce the heat to medium and cook for 1 1/2 hours, until beans are tender, stirring occasionally. Add the salt and parsley, cover the pot, and cook for 15 minutes. Discard the ham hock and bay leaves. Remove 1 cup of beans from the pot and reserve.
2. With a hand-held immersion blender, or in batches in a food processor, puree the red beans. Add the Sherry and reserved beans, and stir well. To serve, ladle a generous cup of the soup into each of 6 bowls. Top each serving with 1/4 cup of the rice and 1 tablespoon of green onions.
3. Essence (Emeril's Creole Seasoning):
4. Combine all ingredients thoroughly and store in an airtight jar or container.
5. Yield: about 2/3 cup
6. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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