Red Bean Soup

I’ve only made this soup a handful of times. I don’t know why I don’t make it more often. Maybe it’s the ham hocks. I don’t normally have ham hocks on hand. When I went shopping last week I picked up a three pack and froze the remaining two. Everything else I typically have on hand with bacon and Andouille being the exception. This soup could easily be put in a slow cooker to the let the flavors meld together once you get past the sauté portion on the recipe.

I have found the one thing that really changes the flavor of this soup is the Andouille. When I made this most recent batch I knew I would be sharing with my mom and grandma. Neither of them are very big fans of spicy food. I used a less spicy Andouille and the soup went over very well with them. Dad and husband were pleased as well. If I was making this for just husband and myself I would use spicier Andouille.

The original recipe called for beans that you soak overnight. I have not had luck with using dried beans in anything. I should try again. The last time I tried using dried beans we were living in Denver, so it’s been a while.

1 T. olive oil

½ c. bacon, diced
1 ½ c. onions, chopped
¼ c. green peppers, chopped
1 T. garlic, minced

That's a Good Earth green pepper!

4 bay leaves
8 oz. Andouille, cut into ¼ in. slices
1 small smoked ham hock
30 oz. kidney beans
1 T. creole seasoning
2 qt. chicken stock
1 tsp.  salt
3 T. Sherry
1 ½ c. cooked white rice, warm
6 T. green onions, chopped

Heat the oil in a large heavy pot over high heat. Add the bacon and sauté for two minutes. Add the onions, bell peppers, garlic, bay leaves, andouille, and ham hock and cook, stirring, for two minutes. Add the beans, creole seasoning  and stock, stir well, and bring to a boil. Reduce the heat to medium and cook for one hour, stirring occasionally. Add the salt, cover the pot, and cook for 15 minutes. Discard the ham hock and bay leaves. Remove 1 cup of beans from the pot and set aside.

With an immersion blender, puree the soup. Add the Sherry and remaining beans, and stir well. To serve, ladle a generous cup of the soup into bowls. Top each serving with ¼ cup of the rice and green onions.

http://www.foodnetwork.com/recipes/emeril-lagasse/red-bean-soup-recipe/index.html