Blue Runner red bean soup recipe

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Creole Red Bean Soup

A lighter consistency than traditional red beans, Blue Runner Creole Red Bean Soup is made with fresh vegetables and perfect for a hearty and healthy dish. Just add your favorite meats, sausage or poultry. Or heat and serve.

Serving Suggestions

Shake can before opening. In a stock pot, heatCreole Red Bean Soup to a boil. Reduce heat. Add sausage and continue to simmer for 3-5 minutes until meat reaches desired temperature.

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James Beard Award winning Chef Frank Brigsten demonstrates his recipe on this classic New Orleans dish. You’ll dream about these red beans and rice.

Ingredients

 2 Tablespoons mild olive oil

 2 cups ham or pickled pork, diced into1-inch pieces

 2 cups Andouille smoked sausage, sliced into half-rounds, ¼” thick

 2 bay leaves

 1 cup finely diced green bell pepper

 2 cups finely diced celery

 3 cups finely diced yellow onion

 4 teaspoons minced fresh garlic

 1 Tablespoon salt

 ¼ teaspoon ground black pepper

 ¼ teaspoon ground cayenne pepper

 ½ teaspoon dried whole-leaf thyme

 1 teaspoon dried whole-leaf oregano

 ¼ teaspoon ground cumin

 1 cup finely diced canned tomato

 8 cups water

 1 lb. Blue Runner red kidney beans, washed

 4 Tablespoons finely chopped flat-leaf parsley

Directions

1

Heat the olive oil in a large pot over medium heat. Add the ham or pickled pork and cook, stirring occasionally, until the meat begins to brown, 5-6 minutes. Add the sausage and cook, stirring occasionally, until the sausage begins to brown, 5-6 minutes.

2

Add the bay leaves, bell pepper, celery, and onion. Cook, stirring occasionally, until the onions begin to brown, 8-10 minutes.

3

Reduce heat to low. Add the garlic, salt, black pepper, cayenne, thyme, oregano, and cumin. Cook, stirring occasionally, for 2-3 minutes.

4

Add the tomato and cook, stirring occasionally, for 2-3 minutes.

5

Add the water and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.

6

Add the beans. Cook, covered, for 1 hour.

7

Remove the lid and stir in the parsley. Raise heat to medium-low. Cook uncovered, stirring occasionally, until the beans are tender and the broth has a gravy-like consistency, 1-1½ hours. Remove bay leaves and serve with cooked rice.

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