Cajun Bean Soup

Recently, a guy I work with became a father. So a bunch of us decided it would maybe help him and his wife out a bit if we brought them food they could freeze – or even not freeze, there’s nothing wrong with just eating it right away. This is what I made for them, although I don’t think it needs to be reserved for major life milestones like having a baby. In fact, I had to debate with myself over maybe saving a little of this for myself. I didn’t do it – what do you take me for, taking food out of the mouths of babies? Or at least their parents? COME ON – but I thought about it.

The recipe is from My Kitchen Addiction, although apparently it gets around – it went through at least 2 iterations before she got it, and here I am iterating it a bit more. Not a lot, though. I mean, I forgot that I needed an onion, so I didn’t have one, so I decided what it really needed was some garlic instead. Can’t go wrong. And I did huck a bunch of it in a blender at the end (because my birthday had not yet occurred, so Matt had not yet given me an immersion blender, whee, best husband in town!), but I don’t know if I really should have done that… I feel like it probably froze better that way rather than if it was all liquid, but, y’know, whatever. Most people who make this will probably be eating it right away, so its freezing properties are kind of moot. The picture at the top is pre-blender; at the bottom is post-blender. Oh, er, wait, maybe I am iterating more than a little. I forgot that the original called for andouille sausage, obviously, but my grocery store didn’t have them and I’m still a little too nervous to go into MEATLAND, so I went with the never-a-bad-choice chorizo. And finally, I used some of my homemade veggie stock instead of chicken stock, basically because I had it on hand.

Cajun Bean Soup

Ingredients
1 chorizo sausage, diced (about 8 oz, anyway)
olive oil if necessary
1 cup celery, diced (that was about 3 ribs, for me)
1 cup red and green peppers, diced (about half a pepper of each colour, but again, your mileage may vary)
2 cloves garlic, minced
1 tbsp Tony’s or other Cajun seasoning… are there other kinds? I live in Boston, I don’t know anything
about 1 1/2 cups dry pink beans, soaked, drained, and rinsed (I really need to start writing these right away afterwards, because I can’t remember exactly how much I used… I just used up the rest of the bag I had in the cupboard), or 3 15-oz cans
~3 cups vegetable stock

Method
Over medium-high heat, cook the chorizo in your big soup pot, for about 5 minutes or until you wouldn’t die of eating it.
Scoop it out to drain on paper towels, but leave the paprika oil that rendered out of it in the pot.
If you need to add more oil to the pot, add it, otherwise just go ahead and saute the celery and bell peppers with the Tony’s in the chorizo grease.
Saute for about 4 minutes, then add the garlic and saute for another minute.
Add the veggie stock and deglaze the pot, if you hadn’t already.
Throw in the beans.
Bring to a boil, then turn it down to medium-low and let it simmer for 30 minutes.
At this point, if you’re going to puree any of it, go for it – I put about 3 ladles of it into the blender, but if I’d had my immersion blender I’d have just given it a few whirls around the pot. Blend as much or as little as you’d like, depending on what texture you’re going for.
Stir the chorizo back in, and serve!

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