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Emeril's Red Bean Soup

Source of Recipe

Emeril Lagasse


List of Ingredients

1 tablespoon olive oil
1/2 cup diced bacon
11/2 cups chopped yellow onions
1/4 cup chopped green bell peppers
1 tablespoon minced garlic
4 bay leaves
8 ounces andouille, cut crosswise into 1/4-inch slices
1 small (5 to 6 ounce) smoked ham hock
2 cups dried red kidney beans, soaked overnight
1 tablespoon Essence
2 quarts chicken stock
1 teaspoon salt
3 tablespoons chopped parsley
3 tablespoons Sherry
1 1/2 cups cooked long-grain white rice, warm
6 tablespoons chopped green onions


Recipe

Heat the oil in a large heavy pot over high heat. Add the bacon and saute for 2 minutes. Add the onions, bell peppers, garlic, bay leaves, andouille, and ham hock and cook, stirring, for 2 minutes. Add the beans and cook for 2 minutes. Add the Essence and stock, stir well, and bring to a boil. Reduce the heat to medium and cook for 1 1/2 hours, until beans are tender, stirring occasionally. Add the salt and parsley, cover the pot, and cook for 15 minutes. Discard the ham hock and bay leaves. Remove 1 cup of beans from the pot and reserve.
With a hand-held immersion blender, or in batches in a food processor, puree the red beans. Add the Sherry and reserved beans, and stir well. To serve, ladle a generous cup of the soup into each of 6 bowls. Top each serving with 1/4 cup of the rice and 1 tablespoon of green onions.