Red Bean Soup
Making red bean soup while sequestered because of the ‘rona virus is a bit of a challenge. In fact, making anything is a challenge due to shortages. This was supposed to be navy bean soup, but when I picked up my grocery order I found red beans instead. Another casualty of the grocery shortage was the ham hock, for which I received bone-in pork shoulder.
Rummaging through the fridge and vegetable bin to find things suitable for a change of plan, I did pretty well. I must admit though, if I had a red or green bell pepper I would have been very happy. Next time I make this it will be at the top of the list.
Plan “B” turned into a delicious soup and using the slow cooker made the process a piece of cake. It’s amazing by itself, but the cornbread puts it over the top.
- Yield: 8-12 1x
- 16 oz dry red beans
- 1–1/2 lb bone-in pork shoulder (or ham hock)
- 1 large yellow onion – roughly chopped
- 3 celery ribs, roughly chopped
- 1 jalapeno – seeded and diced
- 2 qt chicken stock
- 1/2 tsp tony chacheres creole seasonong
- 2 bay leaves
- 1 tsp worchestershire sauce
- 1 TBL olive oil
- 2 cloves garlic – minced
- 1 tsp salt
- Skillet Cornbread – get the recipe HERE
- Prep the veggies and cube the pork shoulder
- Combine all the ingredients in a slow cookerand cook for 6 hours on high or 8 hours on low until the beans are tender
- Taste after 4 hours, remove the bay leaves and adjust seasoning if necessary
- Serve immediately or cool, refrigerate, then reheat and serve the next day
- Serve with skillet cornbread
And just one more thing…
As the old adage goes, when life gives you red beans, make red bean soup.