Tuesdays Red Bean Soup Recipes

TUESDAYS RED BEAN SOUP

Steps:

• These recipes are dedicated to the memory of Chef Buster Holmes, whose Buster Holmes Bar and Restaurant in the French Quarter defined what New Orleans Red Beans and Rice are all about. Chef Buster died on Monday, February 28, 1994, at the age of 89. From _Emerils _New_ New Orleans Cooking_ by Emeril Lagasse and Jessie Tirsch, 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. 2. Add the beans and cook for 2 minutes. Stir in the Creole seasoning, Worcestershire sauce, and the stock, and bring to a boil. Reduce the heat to medium and cook for 1 hour, stirring occaisionally. Add the salt, cover the pot, and cook for 15 minutes. Turn off the heat and allow the pot to sit, covered, for about 20 minutes. Discard the ham hock. 3. To serve, ladle a generous cup of the soup into each of 6 bowls. Top each serving with 1/4 cup rice and sprinkle each with 1 tablespoon of the green onions. Makes 7 cups, 6 hearty first-course servings. ELENDIL@MINTIR.NEW-ORLEANS.LA.US (EDWARD J. BRANLEY) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

FAT TUESDAY'S SKINNY RED BEANS

Steps:

• In a soup pot, saute onions and garlic in oil until onions are tender.
• Add the carrots, celery, bell pepper, oregano, thyme, basil, marjoram and crushed red-pepper. Cook over medium heat for 10 minutes, stirring occasionally.
• Stir in the tomatoes, kidney beans, mustard, maple syrup and parsley. Simmer gently for 5 minutes.
• Stir in salt and pepper.
• Server as a soup in bowls or over rice.

SIMPLE RED BEAN SOUP

Steps:

• Mix together water, tomato paste, and chicken broth in a pot until blended.
• In another pan, sauté onion and garlic in the olive oil.
• Drain the liquid from the red beans into the broth mixture and save the beans for later or empty in the whole can.
• Let simmer, adding parsley and paprika.
• Add sautéed onions and garlic to soup.
• Season to taste with salt and pepper.

RED BEAN SOUP

Steps:

• Put the beans in a saucepan, cover with fresh water and bring to a boil.
• Boil for 10 minutes and drain.
• Set aside.
• Melt the butter in a dutch oven or very large saucepan and cook the onion, garlic, celery and carrot, covered, until softened.
• Add the beans, ham, ham bone, water, worcestershire sauce, parsley, thyme, bay leaves, lemon juice, pepper flakes, and salt and pepper to taste.
• Bring to a boil and simmer 2 hours or until beans are very soft.
• Discard the ham bone.
• Scoop out the chunks of ham and reserve.
• Press the soup through a fine sieve and return it to the saucepan.
• Discard the solids in the sieve.
• Cut the chunks of ham into small dice and add to the soup.
• Reheat, and taste and adjust the seasonings.
• Serve hot, sprinkled with a little parsley.