This week, I want to share with you two soup recipes from my new cookbook Creole & Cajun Comfort Food. The introductions will be taken directly from the book.
Red beans are not the only bean found in New Orleans. You can find white beans as a side on Thursdays often paired with rabbit. You can also find them served with sausage or your choice of meat. They do make a wonderful soup.
8 ounces dried great northern beans
water, to cover beans
5 cups water
2 cups canned tomatoes, undrained
1 cup smoked ham hock
1 large onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup celery, chopped
2 cloves garlic, minced
1/4 teaspoon fresh ground black pepper
1/4 teaspoon hot sauce
1/4 teaspoon sea salt
Put rinsed beans in a 4 quart Dutch oven and cover beans with water, Bring to a boil, reduce heat, simmer beans, uncovered for 2 minutes. Remove from heat, cover and let stand for 1-2 hours. Drain beans and re-rinse. Place the beans, 5 cups of water, tomatoes, ham hock, onion, bell pepper, celery, garlic and black pepper back in the same Dutch oven. Bring to a boil, reduce heat, cover and simmer for 3 hours or until the beans are tender. When cool, remove ham shank. Cut meat from the bone and return to soup and heat through. Stir in the hot sauce, taste and season with salt.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
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