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Kit Wohl recipe: Billy Wohl's red bean and sausage soup

November 19, 2016

This recipe is courtesy of Kit Wohl's Cookbook Studio and her book New Orleans Classic Gumbos and Soups (Pelican Publishing). Kit appears regularly in the kitchen on the Sunday edition of Eyewitness Morning News, Sundays at 6 a.m. It’s finally beginning to cool off, and time to savor soup recipes. As far back as anybody can remember, red beans and rice have been a traditional Monday meal in New Orleans. The dish also can make a comeback later in the week as an ingredient in chili, an omelet, a canapé spread or a red bean soup such as this hearty one. In lieu of red beans and rice prepared from scratch, we often use the Blue Runner brand of canned red beans. We also occasionally ship cases of Blue Runner beans to expatriate New Orleanians who long for a taste of home. Billy doesn’t cook much, but this is a running start and reason for applause...

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