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COMMENT: Red beans and rice are Louisiana's Monday
dish. Here, we have taken this recipe and made it into a hearty
soup that can be used as a starter or an entrée. We have
left in the great smoky flavor found in red beans by using turkey
sausage and tasso in place of fat-filled pork products.
INGREDIENTS:
- 1 cup dried red kidney beans
- ¼ pound Butterball fat free turkey smoked sausage, sliced
- ¼ cup Richard's turkey tasso, diced (optional)
- 9 cups low sodium chicken broth
- ½ cup diced onion
- ¼ cup diced celery
- ¼ cup diced bell pepper
- ¼ cup sliced green onions
- 2 tbsp chopped parsley
- 2 tbsp garlic, minced
- 1 bay leaf
- 2 tsp cider vinegar
- ¼ tsp thyme
- ¼ tsp chili powder
- ¼ tsp freshly ground black pepper
METHOD:
Place all ingredients in a 1-gallon heavy-bottom pot and bring to
a boil. Reduce to a simmer, cover the pot and cook for 2 hours,
stirring occasionally to make sure that nothing sticks to the bottom
of the pot. When the beans are very soft and tender, you may purée
some of the beans in a blender or food processor and return them
to the soup for a thicker consistency. You may use white or black
beans in the place of the red beans for an easy variation to this
dish.
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