Kimbell Museum Red Beans And Rice Soup Recipe

Name: Kimbell Museum Red Beans And Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup of red kidney beans; 2 meaty ham hocks; 1 cup chopped onion; 1 cup sliced celery; 1 cup of diced green or red pepper; 3 garlic cloves, minced; 1 bay leaf; 1 teaspoon comino (cumin); 1/2 teaspoon of thyme; 1/2 teaspoon of basil; 1/4 cup of raw rice; 2 cups of sausage (prefer hot and spicy)

Servings: persons

1 cup of red kidney beans
2 meaty ham hocks
1 cup chopped onion
1 cup sliced celery
1 cup of diced green or red pepper
3 garlic cloves, minced
1 bay leaf
1 teaspoon comino (cumin)
1/2 teaspoon of thyme
1/2 teaspoon of basil
1/4 cup of raw rice
2 cups of sausage (prefer hot and spicy)

1
Soak beans overnight and drain.
2
Add 8 cups of water and ham hocks to the beans and bring to a boil.
3
Reduce heat and simmer for an hour, beans should still be a bit crunchy.
4
Add all ingredients except sausage.
5
Fry sausage in skillet.
6
Add sausage and drippings to soup.
7
Remove ham hocks and chop the meat.
8
Return ham to soup and add salt and cayenne to taste.
9
The longer you simmer this soup, the better. Enjoi.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup of red kidney beans, 2 meaty ham hocks, 1 cup chopped onion, 1 cup sliced celery, and more.

Yes, Kimbell Museum Red Beans And Rice Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kimbell Museum Red Beans And Rice Soup

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