• Tommy Centola

Red Bean Soup

Updated: Jan 4

This is another soup that is a version of a traditional New Orleans

dish. Red beans are a staple on Mondays. Most places offer this

on other days of the week. That way, people don’t have to wait for

Monday to have red beans.

1 tablespoon Olive Oil

8 ounces Bacon cooked and chopped

1½ cups Onions chopped

¼ cup Green Bell Pepper chopped

1 tablespoon Garlic minced

3 Bay Leaves

8 ounces Andouille Sausage sliced into bite sized disc

2 cups dry Kidney Beans soaked overnight

1 teaspoon Creole Seasoning Blend

1 teaspoon Worcestershire sauce

8 cups Chicken Stock or Broth

1 teaspoon Salt

Cooked Rice

In a large pot over high heat, heat the oil. Add the bacon and sauté

for 2 minutes. Add the onions, bell pepper, garlic, bay leaves, and

Andouille and sauté 2 more minutes. Add the beans and sauté for

2 minutes more. Stir in the Creole seasoning, Worcestershire sauce

and stock. Bring to a boil. Reduce heat to low and simmer for 1 hour,

stirring occasionally. Add the salt, cover the pot and simmer for an

additional 15 minutes. Turn off the heat and allow the pot to sit,

covered, for about 20 minutes. Serve with ¼ cup of cooked rice.

Enjoy!!!

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