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.
And just one more thing…
As the old adage goes, when life gives you red beans, make red bean soup.