Red Bean Soup
Servings: 8
Recipe courtesy Emeril Lagasse.
Ingredients
- 6 oz Andouille sausage, or smoked sausage or smoked ham, small dice
- 2 tsp Vegetable oil
- 3/4 cup Yellow onion, chopped
- 6 tbsp Celery, chopped
- 6 tbsp Green bell pepper, chopped
- 1 Bay leaf
- 1/4 tsp Salt
- 1/8 tsp Cayenne pepper
- 1 tsp Garlic, minced
- 3 can Red beans, 16-ounce, cooked, with juices
- 3 cup Chicken stock, or low-sodium broth, plus more as needed
- 1 cup Cooked rice, long-grain white, for garnish
- 2 tbsp Green onion, chopped, for garnish
Directions
- Brown the sausage in a Dutch oven over medium heat until the fat renders, about 5 minutes. Drain on paper towels.
- Add the oil to the fat over medium-high heat and cook the onions, celery, peppers, bay leaf, salt and cayenne until soft, about 4 minutes. Add the garlic for 30 seconds.
- Add the beans and juices, sausage and stock, bring to a boil and simmer uncovered, stirring occasionally, until thick and slightly reduced, about 30 minutes, adding stock if it gets too thick.
- Discard the bay leaf; puree with an immersion blender if you like. Serve topped with 1 to 2 tablespoons rice and the scallions.