O'Charley's Red Beans and Rice Soup
Source of Recipe
gijane
List of Ingredients
2 tablespoons vegetable oil
� pound tasso, cut into �-inch dice
� pound andouille sausage, cut into �-inch dice
� green pepper, diced
2 stalks of celery, strings removed and diced
� 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
� teaspoon granulated garlic
� 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. Saut� 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 saut� 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 � cup (or more, to preference) cooked rice to the red beans.
Makes 6 servings.
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