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Name: Tuesdays Red Bean Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 ts Creole seasoning; 1 tb Garlic minced; 6 oz Sliced andouille sausage; 1/2 c Diced bacon; 1 ts Salt; 1 ts Worcestershire Sauce; 2 c Dried red kidney beans;; 1 1/2 c Onions chopped; 1 1/2 c Cooked long-grain white; 2 qt Basic chicken stock; 1 tb olive oil; 6 tb Green Onions chopped; 1/4 c Chopped green bell peppers; 4 Bay Leaves; 1 sm Smoked ham hock (5-6 oz)

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INGREDIENTS

1 ts Creole seasoning
1 tb Garlic ; minced
6 oz Sliced andouille sausage
1/2 c Diced bacon
1 ts Salt
1 ts Worcestershire Sauce
2 c Dried red kidney beans;
1 1/2 c Onions ; chopped
1 1/2 c Cooked long-grain white
2 qt Basic chicken stock
1 tb olive oil
6 tb Green Onions ; chopped
1/4 c Chopped green bell peppers
4 Bay Leaves
1 sm Smoked ham hock (5-6 oz)

Servings

INSTRUCTIONS

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.

NOTES

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Tuesdays Red Bean Soup

1 ts Creole seasoning
1 tb Garlic minced
6 oz Sliced andouille sausage
1/2 c Diced bacon
1 ts Salt
1 ts Worcestershire Sauce
2 c Dried red kidney beans;
1 1/2 c Onions chopped
1 1/2 c Cooked long-grain white
2 qt Basic chicken stock
1 tb olive oil
6 tb Green Onions chopped
1/4 c Chopped green bell peppers
4 Bay Leaves
1 sm Smoked ham hock (5-6 oz)

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.

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Nutrition

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Serving Size: 1 Serving (396g)
Recipe Makes: 6 Servings

Calories: 150
Calories from Fat: 42 (28%)

Amt Per Serving		% DV

	Total Fat 4.7g	6 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 0.8g
Cholesterol 9.6mg		3 %
Sodium 470mg		16 %
Potassium 437.4mg		12 %
Total Carbohydrate 18.3g		5 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 16.6g
Protein 8.9g		13 %
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.

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Calories per serving: 150

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