A traditional Southern specialty, this rich but not spicy red beans and rice combination can be prepared vegetarian or with sausage and chicken for a hearty meal.
Serves
8
CONTENTS
packaged beans
packaged rice blend
seasoning packet
fresh ADDITIONS
1 Tblsp. oil
1 lb. sausage (any variety fresh or smoked sausage)
10 cups chicken broth
10 oz. fresh or frozen chopped greens (okra is traditional, but spinach, swiss chard or turnip greens are delicious)
2 cups cut-up cooked chicken or duck or shrimp
cooking DIRECTIONS
In an 8-qt. pot, brown sausage in oil over medium heat. Drain excess fat. Add contents of seasoning packet and stir about 1 minute. Add chicken broth, drained prepared beans and bring to a boil, simmer 1 hour covered. Add rice, greens and chicken, simmer 30 minutes longer and serve. This soup will thicken considerably if made ahead. May need more broth.
Preparing the beans: 1) Rinse, drain and pick over beans. Place in a bowl with plenty of water and soak at least 4 hours at room temperature. 2) Drain beans, place in a pot with 2 quarts fresh water, bring to a boil, lower heat and simmer on low for 2 hours.
inventive VARIATIONS
This recipe makes a soup so flavorful and robust it can be prepared vegetarian. Leave out the meats, but add 2 Tblsp. of butter with the oil to saute the vegetable packet and then proceed with the recipe as is.
ALL NATURAL INGREDIENTS: RED BEANS, HIMALAYAN RED RICE, LONG GRAIN WHITE RICE, RED AND GREEN PEPPERS, CELERY, ONION, FILE POWDER, CAYENNE, HERBS AND SPICES.
NO ADDED SALT, NO MSG AND NO PRESERVATIVES
Our soup mixes contain little or no salt. To lower the sodium content of the prepared soup, try using low sodium broths or dilute the broth with water.
