Red beans, ham and rice stoup
Photo by Tamara West
This is a Creole-inspired soupy stew that I call a stoup. It's a meal in a bowl.
|2 large||Onions, finely chopped|
|3||Red capsicums, finely chopped|
|2||Celery stalks, finely chopped|
|1 bunch||Fresh parsley, stalks chopped for soup, leaves chopped for serving|
|5 rashers||Bacon, chopped|
|5||Garlic cloves, crushed|
|2 tsp||Cayenne pepper|
|1 tsp||Smoked paprika|
|1 large||Ham hock|
|2 cups||Chicken stock|
|2 Tbsp||Dry mixed herbs, or a fresh bouquet garni|
|1||Lemon, zest and juice|
|2 cans||Red kidney beans, drained|
|6||Pepperoni sausage, or smoked sausages, thinly sliced|
|6||Pork sausages, or more, meat squeezed from casings|
|6 servings||Cooked rice|
- Gently fry onion, capsicum and celery and parsley stalks with bacon, garlic, cayenne, smoked paprika and freshly ground black pepper until soft.
- Add ham hock, lager, chicken stock, dried mixed herbs (or a fresh bouquet garni), bay leaves, the lemon zest and juice and drained red kidney beans. Cover and bring to the boil.
- Simmer, stirring often, for 1½ hours, pulling the meat from the bone as you go. Add thinly sliced pepperoni (or smoked sausages), the meat squeezed from the pork sausages and chopped tomatoes. Simmer, check seasoning, then rest.
- Reheat and serve with cooked rice and and lots of chopped parsley.
More of Warren's stoup recipes