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Receta Bean & Rice Soup With Andouille Sausage
by CookEatShare Cookbook

Bean & Rice Soup With Andouille Sausage
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  Raciónes: 12

Ingredientes

  • 2 c. dry beans (red, kidney, pinto or possibly black)
  • 1 strip of thick bacon
  • 1 tbsp. extra virgin olive oil
  • 2 c. minced onion
  • 3/4 c. minced green pepper
  • 1 garlic clove, chopped
  • 1 chicken bouillon cube
  • 2 med. bay leaves
  • Scant 1/2 teaspoon black pepper
  • 1 teaspoon salt, or possibly to taste
  • 2 tbsp. red wine vinegar
  • 2 c. chicken stock
  • 6 c. water
  • 1 1/2 lbs. sausage, any kind of spicy, slice into 1/2" pcs, broiled till done
  • 4-6 c. cooked long grain rice

Direcciones

  1. Look the beans, wash and soak. If kidney beans, soak overnight. Fry the bacon, throw away all but 1 Tbsp. of the dripping. Add in the oil to this. Add in the onion and saute/fry about 5 min. Add in green pepper and saute/fry. Add in the garlic, add in all of this to 6 c. water in a large pan. Bring to a boil. Add in the bouillon cube and liquid removed beans, bay leaf, salt and pepper. Cook 1 1/2 to 2 hrs, after reducing heat to simmer. Put 1 1/2 c. of bean mix in blender with bacon and puree. Stir this back in the soup and add in vinegar and chicken stock. Cook for a few more min. Need 4 to 6 c. cooked long grain rice. Ladle soup over rice and garnish with sausage.
  2. Serves 6 to 8. Can be frzn. Remove bay leaf before serving. Chill any not eaten.