Red Bean Soup
I’ve been predicting for years that our allegiance to red beans would result in its being served widely as a soup instead of as a main course. This has not come to pass. But I love a good red bean soup. I always order it when I run into it. And when I don’t, I make it myself.
The mystery ingredient here is summer savory–or just plain savory. It’s an herb related to oregano, and is known as the herb for beans. It’s not found in every supermarket spice rack, but it’s not impossible to find, either. If you can’t find it, use oregano, or just leave it out.
- 2 Tbs. olive oil
- 1 cup finely slivered carrots
- 1 cup finely chopped celery
- 1/2 cup chopped onions
- 1 tsp. summer savory
- 1 quart beef or veal broth
- 1/2 cup brandy
- 6 cups cooked red beans (or 3 cans Blue Runner red beans, if you’re rushed)
- 3/4 lb. andouille or smoked sausage, sliced as thin as you can
- 1/2 tsp. salt
- 1 Tbs. Louisiana hot sauce
- 2 green onions, chopped
1. Heat the olive oil in a large saucepan over medium heat until it ripples, then add the carrots, celery, onions, and savory. Cook until the vegetables are tender.
2. Add the beef broth and return to a simmer.
3. Puree the red beans in a food processor, and add them to the pot.
4. Microwave the andouille on paper towels for one minute on high, to remove the excess fat. Add the andouille and cook for at least another ten minutes.
5. Add salt, pepper and hot sauce, and serve topped with chopped green onions for garnish.
Serves six to eight.