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Red Bean and Rice Soup

Source of Recipe

From "Sizzling Skillets and Other One Pot Wonders" by Emeril Lagasse


Recipe Introduction

"This throw-it-all-in-the-pot soup is heartwarming and satisfying...try it on a chilly winter's day when you need something to warm you through and through. If you make it ahead of time, the flavor will only improve, but keep in mind that you'll likely need to thin it with a bit of water or stock, as it will thicken as it sits."

List of Ingredients

â—¦  1 pound dried kidney beans, rinsed and picked over
â—¦  6 cups water
â—¦  2 cups chopped yellow onion
â—¦  1 cup chopped celery
â—¦  1 cup chopped green bell pepper
â—¦  ¼ cup chopped fresh cilantro stems
â—¦  1 to 2 jalapeño chiles, to taste, seeded and minced
â—¦  2 bay leaves
â—¦  One 14.5-ounce can petite diced tomatoes, with juice
â—¦  ½ cup tomato purée
â—¦  1 teaspoon dried Mexican or regular oregano, crumbled between your fingers
â—¦  1 ¼ pounds fresh chorizo or other fresh hot sausage, removed from the casings and broken into bite-sized pieces
â—¦  2 tablespoons extra-virgin olive oil
â—¦  ¼ teaspoon cayenne
â—¦  3 cups chicken stock or canned low-sodium chicken broth, heated
â—¦  ½ cup converted rice
â—¦  3 ¼ teaspoons salt
â—¦  2 cloves garlic, minced
â—¦  ¼ cup chopped fresh cilantro leaves
â—¦  Louisiana hot sauce, to taste (optional)


Recipe

Place the kidney beans in a large pot with the water. Bring to a simmer over medium-high heat, cover, and remove from the heat. Set the beans aside to soak while you assemble and prepare the remaining ingredients.

Place the onion, celery, bell pepper, cilantro stems, jalapeños, bay leaves, tomatoes, tomato purée, oregano, chorizo, olive oil, and cayenne in the crock of a 6-quart slow cooker. Pour the hot beans and their soaking liquid into the slow cooker and stir gently to combine. Cover and cook on high until the beans are very tender but still hold their shape, about 4 hours, stirring once after 2 hours. Add the hot stock, rice, and 3 teaspoons of the salt and continue cooking, stirring once midway, until the rice is just tender, 20 to 30 minutes longer.

While the rice is cooking, mash the garlic to a paste using the side of a chef's knife and the remaining ¼ teaspoon salt. Once the rice is cooked, add the garlic paste and the cilantro leaves to the soup. Stir well; taste and adjust the seasoning if necessary. Remove the bay leaves from the soup and discard. Serve the soup hot, with hot sauce to taste if desired.

Makes 4 ½ quarts,
8 to 10 servings