Red Bean Soup

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1/2 cup	73g / 2.6oz	Diced bacon
1 1/2 cups	93g / 3.3oz	Chopped onions
1/4 cup	36g / 1.3oz	Chopped green bell pepper
1 tablespoon	15ml	Minced garlic
4		Bay leaves
6 oz	170g	Andouille sausage - sliced
1 oz	28g	Smoked ham hock - (5 to 6 ozs) (small)
1 lb	454g / 16oz	Red beans - soaked overnight
1 tablespoon	15ml	Bayou Blast - see * Note
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Worcestershire sauce
2		White chicken stock
1 1/2 cups	240g / 8.5oz	Cooked rice - for serving
6 tablespoons	90ml	Chopped green onions - for serving

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

In a large heavy pot heat oil and bacon over high heat; saute 2 minutes. Add onions, bell pepper, garlic, bay leaves, sausage and ham hock. Cook, stirring, 2 minutes. Add beans and cook 2 minutes. Stir in Bayou Blast, salt, Worcestershire sauce, and stock. Bring to a boil, reduce heat to simmering and cook 55 minutes, stirring occasionally. Cover pot and continue cooking 15 minutes more. Remove pot from heat and let sit, covered, 20 minutes. Discard ham hock.

To serve, ladle soup into 6 deep warmed soup bowls, top each serving with a spoonful of rice, and sprinkle with green onions.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-047 broadcast 03-11-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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