*  Exported from  MasterCook  *
 
                            SPICY RED BEAN SOUP
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups                            Beans
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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
    1 1/4   lb           Lean smoked ham hock
    1       tb           Salt
    1 1/2   c            Chopped celery, cut into
                         -1/2-inch pieces
    2                    Cloves garlic, minced
      1/2   ts           Tabasco sauce (or to taste)
    3       tb           Minced fresh parsley
 
   Place cayenne pepper, black pepper, bay leaves and
   cumin in center of 6-inch square of cheesecloth.  Pull
   edges together, making a ball of the spices.  Twist
   and tie with heavy thread.
   
   Rinse beans and put them in large kettle with spice
   ball, water, ham hock, salt, celery, onion and garlic.
   Heat to boiling, reduce heat and simmer covered for
   3-4 hours or until beans are tender, stirring
   occasionally. Just before serving, remove spice ball.
   Stir in Tabasco and parsley.
   
   Creme de Colorado Cookbook (1987) From the collection
   of Jim Vorheis
  
 
 
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