This is a thick, stick to your ribs soup. Perfect on a cold day!
Recіpe аdаpted from : @ https://www.garlicandzest.com
Yіeld : 8 servings
Prep Tіme : 20 mіns
Cook Tіme : 90 mіns
Totаl Tіme : 110 mіns
- 6 slices french bread cut into 3/4 inch cubes
- 4 bananas sliced
- 2 tablespoons brown sugar
- 1/4 cup cream cheese
- 3 eggs
- 1/4 cup milk
- 1 tablespoon white sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter chilled and sliced
- 1/4 cup pecans chopped
- Pure maple syrup optional
FOR CAJUN SEASONING:
- 1 tablespoon + 1 1/2 teaspoons paprika
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 1/2 teaspoons black pepper
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons cayenne pepper
- 1 1/2 teaspoons dried oregano
FOR RED BEAN SOUP:
- 1 tablespoon olive oil
- 2 strips bacon chopped
- 1/2 medium green bell pepper chopped
- 1 large onion chopped
- 3 large cloves garlic minced
- 4 bay leaves
- 12 ounces andouille sausage sliced into 1/2" thick rounds
- 1 pound dried small red beans covered with water and soaked overnight
- 1 tablespoon Cajun Spice Blend
- 1 teaspoon worcestershire
- 5-6 stems thyme tied in a bundle
- 8 cups chicken broth or stock
- 1 teaspoon kosher salt
- 2 cups cooked white rice warm
- 3 green onions chopped
- favorite hot sauce we like Crystal's
MAKE THE CAJUN SEASONING:
In a small bowl, combine the paprika, salt, garlic powder, pepper, onion powder, cayenne pepper and oregano, stir and set aside.
FOR THE SOUP.
- Drain the rehydrated red beans. Rinse and drain again. Set aside.
- In a large dutch oven, heat the olive oil over medium high heat. Add the bacon and stir, cooking for two minutes to render the fat and become fragrant. Stir in the onions, green pepper, garlic and bay leaves cook for an additional 2-3 minutes until the vegetables start to get tender. Add the andouille sausage and stir, cooking an additional 2-3 minutes. Stir in the red kidney beans.
- Add one tablespoon of the Cajun seasoning (reserve the remainder for another use), worcestershire sauce and bundle of thyme. Stir in the chicken stock and heat to boiling. Reduce heat to a simmer and cook for 1 hour, or until beans are almost tender.
- Add salt to the soup and continue cooking an additional 15 minutes or until the beans are tender.
- Ladle the soup into bowls and garnish with a few tablespoons cooked rice, scallions and hot sauce to taste.