Ingredients with Measurements:
- 1 pound dried red beans, rinsed and sorted
- 1 pound ham hocks or leftover ham bone
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 8 cups water or chicken broth
- Salt and black pepper, to taste
- 2 tablespoons olive oil
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender (optional)
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion, celery, and carrots, and cook until softened, about 5 minutes.
2. Add the garlic, thyme, and bay leaf, and cook for another minute.
3. Add the ham hocks or ham bone, red beans, and water or chicken broth. Bring to a boil, then reduce heat to low and simmer for 2-3 hours, or until the beans are tender and the ham is falling off the bone.
4. Remove the ham hocks or ham bone from the pot and let cool slightly. Remove any meat from the bone and chop into small pieces. Discard the bone and any excess fat.
5. Using an immersion blender or regular blender, puree about half of the soup until smooth. This will thicken the soup and give it a creamy texture.
6. Return the chopped ham to the pot and season with salt and black pepper to taste.
7. Serve hot, garnished with chopped fresh parsley or green onions.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 300
Fat: 10g
Carbohydrates: 35g
Protein: 20g
Substitutions for ingredients:
- You can use canned red beans instead of dried, but reduce the cooking time to 30-45 minutes.
- You can use leftover ham instead of ham hocks or a ham bone.
Variations:
- Add diced tomatoes, corn, or bell peppers for extra flavor and texture.
- Use smoked sausage instead of ham for a different flavor profile.
- Add a splash of hot sauce or Worcestershire sauce for a spicy kick.
Tips and tricks:
- Soak the red beans overnight for a shorter cooking time.
- Use a slotted spoon to remove any excess fat from the soup.
- Freeze any leftovers for a quick and easy meal later.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat on the stovetop over medium heat until heated through.
Presentation ideas:
Serve in a large soup bowl with a slice of crusty bread on the side.
Garnishes:
Chopped fresh parsley or green onions
Pairings:
Crusty bread, cornbread, or a side salad
Suggested side dishes:
Cornbread or a side salad
Troubleshooting advice:
- If the soup is too thick, add more water or chicken broth until desired consistency is reached.
- If the soup is too thin, puree more of the soup until desired thickness is reached.
Food safety advice:
- Make sure the ham hocks or ham bone are fully cooked before adding to the soup.
- Store leftovers in the refrigerator for up to 3 days.
Food history:
Red bean soup is a traditional dish in many cultures, including Creole and Cajun cuisine in Louisiana.
Flavor profiles:
Savory, smoky, and slightly sweet
Serving suggestions:
Serve hot with a slice of crusty bread on the side.
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