Red Bean Soup
- 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
- Essence (Emeril's Creole Seasoning):
- 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
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.
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.Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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