2 strips bacon
1 onion, diced
1/2 bell pepper, diced
2 ribs celery, diced
4 garlic cloves, minced
1/2 pound smoked sausage, sliced
1 pound red beans
8 cups stock
2 Tbl Red Bean Seasoning
1 tsp Worcestershire sauce
Parsley & Green Onions for garnish

Mix up Mondays with this variation on the South Louisiana staple. A little extra stock goes a long way in making this satisfying and comforting soup. Our salt-free Red Bean Seasoning brings a big flavor factor. The only thing missing is a big pan of cornbread!


1.In a dutch oven, cook the bacon until crisp. Set the bacon aside - you'll use as a garnish on the soup.
2.Saute the onion, bell pepper and celery in the rendered fat from the bacon. Cook until softened and the onions are turning clear - about 10 mins. Add in the garlic and saute for 1 minute. Add in the smoked sausage, soaked and drained red beans, stock, Red Bean Seasoning and Worcestershire sauce. Bring to a boil and reduce to a simmer.
3.Cook, covered, for 1 hour or until the beans are tender. Taste and adjust the salt (remember, Red Bean Seasoning is salt free.)
4.The soup will be brothy. To make a creamier version, use a potato masher to mash some of the beans in the pot. Garnish with parsley, green onions and the crispy cooked bacon.

Leave a Reply

Your email address will not be published.