Wednesday, November 3, 2010

Spicy Red Bean Soup

Spicy Red Bean Soup Serves 8

Adapted from Emeril Lagasse via Food Network

2 teaspoons vegetable oil

1 cup chopped yellow onions

1/2 cup chopped celery

1/2 cup chopped green bell peppers

1 bay leaf

1/4 teaspoon cayenne pepper

1/2 teaspoon cumin

1/4 teaspoon coriander

1 clove garlic, minced

3 (16-ounce) cans cooked canned red beans, drained and rinsed

3 cups vegetable stock

1/2 teaspoon kosher salt

Hot sauce, to taste

Add the vegetable oil and once it shimmers add the onions, celery and bell peppers. Cook until they begin to soften, about five minutes. Add the bay leaf, cayenne pepper, cumin, coriander, and garlic. Cook until fragrant, about one minute.
Add the drained beans and the vegetable stock and allow to come to a boil, then reduce to a simmer and cook for thirty minutes uncovered.

Once the soup has simmered season with salt and add hot sauce then, working in batches, blend the soup until smooth.
Serve with cornbread.

1 comment:

  1. So glad I found you blog1 I will be stopping by. Because I am not the best cook. So I will need lots of help. The Corn Soup from Oct looks like I may try. We will see.