22 December, 2012

Black & Red Bean Soup

Black & Red Bean Soup ingredients
Makes about 6-quarts
4-quarts Smoked Ham Stock with vegetables
2 (15.5-oz) can black beans, rinsed well
1 (15.5-oz) can red kidney beans, rinsed well
1 (10-oz) can Original Ro-Tel Tomatoes & Green Chilies

About 1.5 to 2 tsp dried oregano, crumbled
About 1 tsp dried basil
Lemon-Pepper to taste
Granulated garlic to taste
1/4 to 1/2 cup Beringer Cabernet Sauvignon Knights Valley

Use Andouille Stock instead of the Ham Hock Stock. Reduce black beans to 1 can and increase red beans to 2 cans.

Bring the Smoked Ham Stock to a boil.

Add all remaining ingredients and cook for about 30 minutes. Reduce the heat to Medium; cover and cook for 3 hours.

At this point, serve or (fans of soft beans cook for at least 4 more hours) reduce heat to Low and continue simmering overnight. Refrigerate any remaining portions.

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