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O'Charley's Red Beans and Rice Soup




Source of Recipe


gijane


List of Ingredients




2 tablespoons vegetable oil
¼ pound tasso, cut into ¼-inch dice
¼ pound andouille sausage, cut into ¼-inch dice
½ green pepper, diced
2 stalks of celery, strings removed and diced
½ onion, diced
2 tablespoons flour
2 cups reduced-sodium chicken broth (or 2 cups water stirred well with 1 tablespoon chicken base)
1 teaspoon Worcestershire sauce
1 teaspoon Liquid Smoke
¾ teaspoon granulated garlic
¾ teaspoon Tabasco
1 pound red kidney beans
1 cup white rice


Recipe



Heat vegetable oil in a large pot over medium heat. Add diced tasso and sausage. Sauté until beginning to brown on edges, 5 to 10 minutes. Be careful not to burn. Remove meat from the pan with slotted spoon, and reserve.

Add all chopped vegetables to the pot, and sauté until soft, 10 to 15 minutes. Add flour, and cook 3 to 4 minutes, stirring often. Slowly add the chicken stock, stirring to make a smooth liquid. Add the Worcestershire sauce, Liquid Smoke, granulated garlic and Tabasco. Turn heat down, and simmer slowly about 10 minutes. Stir in the dried red beans, and cook 1 hour. Add tasso and sausage, stir well and cook another hour, until beans are tender. Add more water if soup seems too thick.

Meanwhile, heat 4 cups salted water to boiling. Add one cup of rice, and cook until rice is tender, about 15 to 18 minutes. Drain well, fluff with a fork and reserve.

When beans are tender, taste and adjust seasonings. Ladle soup into bowl, and add ¼ cup (or more, to preference) cooked rice to the red beans.

Makes 6 servings.