This red bean soup has many of the flavors that make red beans a popular dish in the South. Considered Creole cuisine, red beans commonly appear with rice. This soup uses cooked red beans to impart a creamy texture and is worth the time to make. Creoles in the United States include a range of ethnicities. Many are descended from French or Spanish settlers to the area now known as Louisiana. Other ethnic groups include descendants from West African slaves, Haitians, and indigenous people from North and South America, Asia and Africa. Creole cuisine is a blend of all these influences combined with Southern cuisine.
Recipe Servings: 8
Prep Time
30 minutes
Cook Time
2 hours
Total Time
2 hours 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp vegetable oil
- 1½ cups chopped onions
- ½ cup chopped celery
- ½ cup chopped bell peppers
- 1 tsp salt
- ¼ tsp cayenne
- ¼ tsp freshly ground black pepper
- 4 bay leaves
- 2 quarts chicken or beef stock (or canned chicken or beef broth)
- 4 cups cooked red beans, pureed in a food processor
- ¼ cup dry sherry
- ½ cup chopped green onions
- ¼ cup chopped parsley leaves
½ tsp hot sauce (recommended: Tabasco)
Directions
- Heat oil in large pot over medium heat. Add onions, celery, bell peppers, salt, cayenne, black pepper, and bay leaves.
- Cook, stirring often, about 5 minutes or until vegetables are wilted.
- Add stock and beans, stirring to mix well.
- Reduce heat to medium low and simmer, uncovered, until mixture is smooth and creamy, about 1½–2 hours.
- Just before serving remove bay leaves and add sherry, green onions, parsley, and hot sauce.
- Serve hot.
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