Red Beans and Rice Soup
The only difference between this dish and the classic red beans and rice is the amount of liquid in the beans and the relatively minor role of the rice.
INGREDIENTS | SERVES 10
2 pounds dried red kidney beans
1 pound andouille sausage, sliced
1 large onion, diced
1 green bell pepper, cored and diced
2 ribs celery, sliced
3 garlic cloves, minced
2 bay leaves
¼ teaspoon thyme leaves
1 teaspoon Tabasco
½ teaspoon cayenne
3 quarts broth or water
1 tablespoon lemon juice
2 green onions, sliced
⅓ cup chopped parsley
Salt and pepper to taste
5 cups cooked white rice
Place beans in colander; rinse well, picking out any bits of dirt and damaged beans. Put in a large bowl; add enough cold water to cover by several inches. Let soak 8 hours. or overnight, adding more water if needed.
In a large, heavy soup pot over medium-high heat, cook sausage 3 minutes, stirring.
Add onion, bell pepper, celery and garlic; sauté 5 minutes.
Add bay leaves, thyme, Tabasco, and cayenne. Drain beans; add to pot, along with 3 quarts broth or water. Bring to a boil; reduce heat to medium. Simmer 2½ hours, stirring often and adding more water or broth as needed.
Stir in lemon juice, green onions, and parsley; add salt and pepper. To serve, place a large spoonful of cooked rice in each bowl; ladle bean soup over top. Pass the Tabasco at the table.