Tuesday's Red Bean Soup

1 tbsp olive oil
1/2 cup diced bacon
1 1/2 cups chopped onions
1/4 cup chopped green bell peppers
1 tbsp minced garlic
4 bay leaves
6 oz sliced andouille sausage
1 small smoked ham hock (5-6oz)
2 cups dried red kidney beans, soaked overnight
1 tsp Creole seasoning
1 tsp Worcestershire sauce
2 quarts Basic Chicken Stock
1 tsp salt
1 1/2 cups cooked long-grain white rice, warm
6 tbsp chopped green onions

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Red Beans and Rice

1 pound red beans, soaked overnight
1 medium yellow onion, peeled and chopped
1 bunch green onions, chopped
7 cloves garlic, peeled and chopped fine
1/2 cup chopped parsley
1 rib celery, chopped
1/2 cup catsup
1 green sweet bell pepper, seeded and chopped
1 tbsp Worcestershire sauce
2 tsp Tabasco
2 whole bay leaves
1 tsp whole thyme leaves
Salt and freshly ground black pepper to taste
1 pound smoked sausage, cut in 1-inch pieces
1 pound Pickled Pork, cut into 1-inch cubes and rinsed
Cooked rice

Drain the beans.  Put them in a 6-quart heavy pot and
add 3 quarts of fresh water.  Cover and simmer for 1 hour,
or until the beans are tender.  Watch that the water does
not boil down too far.  The beans must be covered with
water at all times.  Add the rest of the ingredients,
except the cooked rice, to the pot and more water to cover,
if needed.  simmer, partially covered, for 1 to 1 1/2 hours
or until the liquid has thickened.  Serve over the cooked
rice.

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Creole Cooked Red Beans

1 lb dried read beans
1 ham bone
8-10 cups water
1 (8oz) can tomato sauce
2 tsp garlic salt
1/4 tsp Tabasco sauce
1 tsp Lea and Perrins Worcestershire sauce
1/2 lb ham, diced
1/2 lb hot sausage, sliced
1/2 lb smoked sausage, sliced
1/2 cup chopped celery
1 cup chopped onion
3 cloves garlic, pressed
2 bay leaves
salt and pepper to taste
1/4 cup chopped parsley
2 cups rice, cooked

Preparation of the beans:

Wash and sort the beans.  Cover the beans with water
and boil for 2 minutes.  Remove from the heat an let 
the beans soak for at least 1 hour.  Even if you plan
to soak the beans overnight, this method keeps the 
beans from souring.  This short-soak method helps retain 
the vitamins, cuts cooking time considerably, and produces
beans with fewer hard skins than those soaked overnight.
Add the salt and vlavorings only after soaking.  Salt
has a dendency to toughen the beans which causes them to
take longer to cook.  In order to prevent the beans from 
boiling over, add 1 tbsp. bacon grease or butter, a piece
of slab bacon, or seasoning ham wieth some fat on it. 
One cup of dried beans yields, depending on the variety
and size of the beans, 2-23/4 cups cooked beans. 
Nutritionally, beans are high in protein, but they 
require the addition of rice to be a complete protein.

After beans are prepared:

In a large pot place the ham bone, water, tomato sauce,
garlic salt, Tabasco sauce, Worcestershire sauce and beans.
Cook, uncovered, over low heat.  In a skillet saute the 
ham and sausage until the grease is rendered.  Transfer 
the ham and sausage to the bean pot.  To the grease in 
the skillit add the cleery, onion, and garlic and saute
until soft.  Pour this mixture into the bean pot.  Add 
the bay leaves, salt, and pepper and continue cooking
for 2 to 2 1/2 hours, or until the beans are soft and 
creamy.  Add the water while cooking if necessary.
Remove the bay leaves and add the parsley.  Serve the 
beans over the rice.  Serves 6-8.



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.

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My favorite is from "The New Orleans Cookbook" by Rima & Richard Collin with
the ingredients adjusted slightly (I mean, come on, how many of you put in
"1/2 cup chopped green pepper" and then put the rest of the pepper in the
fridge?)  I also use this recipe as a starting point and often add cajun
sausage, ham hocks or smoked pork "ends" (I often save the end slices of a
pork loin if I really packed on the rub).  Sometimes some worchestershire or
soy sauce for more richness.  And always some Tobasco at the end.

Red Beans and Rice

2 lb dried red beans, soaked overnight in water to cover
2 c. chopped onion
1/2 cup chopped green onions
1/2 c chopped celery (my addition- gotta have the Holy Trinity)
1 chopped green bell pepper
2 T minced garlic
1 lb baked ham cut in 3/4" cubes
1 lb pickled pork (if available)  Otherwise use salt pork or bacon and don't
put in the salt listed below
1 large ham bone with some meat on it sawed to 4" lengths
1 T salt (careful! depends on how salty your ham and pork are)
1/2 t black pepper
1/2 t cayenne
1/2 t crushed red pepper
2 whole bay leaves
1/2 t dried thyme
1/2 t dried basil
2 qt cold water
Boiled Rice

Drain the soaked beans and put them, along with all ingredients (except the
rice) in a heavy 8 to 10 qt pot or kettle, adding just enough of the cold
water to cover.  Bring to a boil then lower the heat and simmer on low for 1
1/2 to 3 hours, or until the beans are tender and a thick natural gravy has
formed.  Add about 1 cup of water toward the end of cooking if the mixture
appears too dry.  During cooking stir about every half hour  and scrape down
the sides and across the bottom to prevent scorching (If you use a really
heavy pot and low heat to keep the barest simmer going you shouldn't have
that problem).

When the beans are done remove from heat and adjust seasoning (in other
words:  taste for salt and add Tobasco).

To serve, ladle about 1 1/2 cups of beans with meat and gravy over a portion
(about 2/3 c.) of rice.

From BBQ List: Dan Peterson <danincv@redshift.com>

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Tom Nafziger <tnaf@yahoo.com>
BBQ List
                                                               
Here's the Red Beans and Rice Recipe I ended up using.  Really Good.  Got it
from my brother.  

                             RED BEANS AND RICE


1 LB. DRY RED BEANS (I USED PINTO BEANS)
2 MEATY HAM HOCKS
8 CUPS BEEF OR CHICKEN STOCK
4 BAY LEAVES
1/2 TSP THYME
1 TSP CAYENNE PEPPER
2 TSP FRESHLY GROUND BLACK PEPPER
1 1/2 LBS. ANDOUILLE OR OTHER HOT SAUSAGE
2 CUPS CHOPPED ONION
1/2 CUP CHOPPED CELERY
1 BELL PEPPER CHOPPED
1 BUNCH GREEN ONION CHOPPED
1 TBS MINCED GARLIC
SALT AND PEPPER TO TASTE
RED WINE VINEGAR TO TASTE
4 CUPS COOKED HOT RICE

WASH BEANS AND PREPARE THE QUICK COOK WAY. DRAINE THE BEANS AND RINSE.
PLACE BEANS, HAM HOCKS AND STOCK IN A HEAVY STOCKPOT.  BRING TO A BOIL AND 
SKIM AND FOAM THAT COLLECTS ON THE SURFACE.  REDUCE HEAT TO SIMMER AND ADD 
BAY LEAVES, THYME, CAYENNE AND BLACK PEPPER.  SIMMER FOR 30 MINUTES.

CHOP SAUSAGE INTO 1/4 INCH PIECES.  IN A LARGE SKILLET ON HIGH HEAT FRY 
SAUSAGE FOR 5 MINUTES TO BROWN.  ADD CHOPPED ONION, CELERY, BELL PEPPERS,
GREEN ONIONS AND GARLIC.  COOK FOR 15 MINUTES, THEN ADD TO THE SIMMERING
POT OF RED BEANS.  CONTINUE TO COOK BEANS UNTIL THEY ARE SOFT (ABOUT 1 HOUR)
ALLOW BEANS TO COOL, REFRIGERATE, COVERED OVERNIGHT OR UP TO 4 DAYS.

WHEN READY TO SERVE, BRING BEANS TO A SIMMER.  SEASON WITH SALT AND PEPPER
AND VINEAGE TO TASTE.  PLACE ABOUT 1/2 RICE ON EACH PLATE AND SPOON BEANS
OVER RICE.

SERVES 8


