🫙 From the Spice Rack
Spicy Red Bean Soup
1 t Freshly ground black pepper 2 Bay leaves, crumbled 1 t Ground cumin 1 lb Dry red kidney beans 3 qt Water 1 1/4 lb Lean smoked ham hock 1 tb Salt
maineasy
Ingredients8 items
Ingredients
- 1t freshly ground black pepper
- 2bay leaves, crumbled
- 1t ground cumin
- 1lbdry red kidney beans
- 3qt water
- 11/4 lb lean smoked ham hock
- 1tb salt
- 11/2 c chopped celery, cut into
Directions
- 1
Jim Vorheis 1 t Cayenne pepper 1 t Freshly ground black pepper 2 Bay leaves, crumbled 1 t Ground cumin 1 lb Dry red kidney beans 3 qt Water
- 2
Pull edges together, making a ball of the spices
- 3
Twist and tie with heavy thread
- 4
Rinse beans and put them in large kettle with spice ball, water, ham hock, salt, celery, onion and garlic
- 5
Heat to boiling, reduce heat and simmer covered for 3-4 hours or until beans are tender, stirring occasionally
- 6
Just before serving, remove spice ball
- 7
Stir in Tabasco and parsley
- 8
Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis