Published: Fall 2000

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Not Afraid of Flavor: Recipes from Magnolia Grill
by Ben and Karen Barker

Copyright (c) 2000 by the University of North Carolina Press. All rights reserved.


New Orleans Red Bean Soup with Andouille and Rice
Serves 8

We went to New Orleans for a belated honeymoon in 1982, and one day we had lunch at a dive, Mena's Palace, on the periphery of the French Quarter. We experienced a red beans and rice epiphany, and those flavors were filed away, to be recreated in this soup. Like all bean soups, this one benefits from being made a day or so ahead, to allow the flavors to meld.

Ingredients for the Soup


1 pound small red beans, picked over
4 ounces andouille sausage
1/2 cup olive oil
1 smoked ham hock
1 cup onion, cut into small dice
1/2 cup green bell pepper, cut into small dice
1/2 cup red bell pepper, cut into small dice
2 ribs celery, cut into small dice
1 poblano chile, cut into small dice (optional)
1 jalapeño, chopped, with seeds
1/2 cup chopped garlic
1 bay leaf
1/4 cup Creole spice blend (page 243)
1 cup seeded, canned tomatoes, chopped, with juice reserved
1/2 cup strained juice from tomatoes
1 1/2 quarts light chicken stock
salt, black pepper, Tabasco, and cider vinegar to taste

Ingredients for the Garnish


1 cup cooked long-grain white rice
1/4 pound smoked turkey in 1 slice, cut in 1/2-inch cubes
2 tablespoons each chopped parsley, oregano, and basil
tomato concassé (page 237)
1 cup scallions, trimmed and sliced on the bias


Preparation for the Soup
1. The night before, pick through the red beans to remove any debris, small stones, and split beans. Rinse the beans, transfer to a container, cover with double their volume of cold water, and refrigerate overnight. Drain the next day and proceed with the recipe.

2. Cut the andouille sausage in half lengthwise, then crosswise into 1/2-inch pieces. Heat the olive oil over medium heat, add the sausage, and cook until lightly browned. Remove the sausage and drain on a paper towel.

3. In the reserved oil, brown the ham hock on all sides for 5 minutes. Add the onion, red and green peppers, and celery and cook over medium heat until the vegetables are softened and begin to caramelize on the edges. Add the poblano, jalape¤o, garlic, bay leaf, and Creole spice. Cook 2 minutes, stirring. Add the tomatoes, 1/2 cup of their juice, and the red beans and bring to a simmer. Add the chicken stock; bring to a boil and cook at a simmer until the beans are done. Remove the hock; cut the meat off, mince it, and return it to the soup. Remove the bay leaf.

4. Add salt to taste, then remove 1 cup of beans and vegetables and purée in a food processor. Stir the purée into the soup. (The soup is best made ahead to this point.) Warm the soup over low heat and adjust the consistency with more stock or water if necessary. Season with more salt if necessary and with pepper, Tabasco, and cider vinegar to taste. Keep hot.

To Serve
In 8 large, warm bowls, spoon 2 tablespoons of cooked rice. Divide the sausage, herbs, and smoked turkey between the bowls. Stir the soup and divide it between the bowls. Garnish with tomato concassé. Sprinkle with scallions. Serve immediately, with more Tabasco on the side for those who desire it.

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