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!!!
