Creamy red beans are favored in New Orleans, but this hearty meal in a bowl would still be delicious made from black beans, Great Northern, black-eyed peas, pintos, or a blend. You might also stop before pureeing the beans, adding the reserved ham at that point, for the traditional red beans served over steamed rice. It's also fine to substitute chicken or vegetable stock for the stock made with the ham bone, to replace the andouille with another lean smoked sausage, or to forgo the meat altogether to create a vegetarian dish. Serve the soup with a side of cornbread and a bottle of hot sauce.
1. Pick over the beans and discard any misshapen beans or stones. Rinse the beans and drain. Place in a large bowl, add plenty of cold water to cover and let soak overnight.
2. In a large soup pot over high heat, combine the ham bone and 6 cups (48 fl oz/1.5 L) water and bring to a boil. Reduce the heat to medium-low and cook at a lively simmer for 1 hour, skimming frequently to remove any foam that rises to the surface.
3. Remove the pot from the heat. Using tongs, carefully lift the ham bone out of the pot and set aside on a plate. When cool enough to handle, remove the meat from the bone, discarding any fat. Set the meat aside. Using a large spoon, skim off any fat from
the surface of the stock. Return the bone to the stock.
4. Drain the beans and add to the stock along with the yellow onion, celery, garlic, bay leaf, and thyme. Place the pot over high heat and bring to a boil. Reduce the heat to low, cover, and simmer, stirring frequently to prevent sticking, until the beans are tender, about 2 hours.
5. Remove and discard the ham bone and bay leaf and let the soup cool slightly. Scoop out 3 cups (21 oz/655 g) of the beans with a little liquid and place in a food processor or blender. Process until smooth, then return the puree to the pot. Cut the reserved ham into bite-sized pieces and add to the pot. Season to taste with the Tabasco, salt, and pepper.
6. In a large frying pan over medium-high heat, brown the andouille slices on both sides, about 2 minutes per side. Remove from the heat.
7. Ladle the soup into warmed bowls, and top each serving with several slices of andouille and a sprinkle of green onions. Serve at once.
Serve with a hearty red or amber ale.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (132g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 71 | ||
Calories from Fat: 4 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 250.4mg | 9 % | |
Potassium 206.1mg | 5 % | |
Total Carbohydrate 12.7g | 4 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 8.4g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 71
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