of all soak a mixed bean mix overnight in water...
and set aside in the morning
used a spice combination from Chef Paul Prudhomme and it was
perfect for this... Though I made one modification, I used 1/2 of
the paprika measurement with a smoked paprika.
tablespoons dried parsley flakes
1/2 teaspoons ground black pepper
teaspoons paprika (I used one teaspoon sweet paprika and one
teaspoons dried basil
teaspoons dried cilantro (I used ground cilantro)
1/2 dried thyme leaves
1/2 teaspoons white pepper
1/2 teaspoons onion powder
teaspoon garlic powder
that all together and set aside
three precooked chipotle sausages thinly and sauté in a stockpot
with two tablespoons of oil that you will use to make the soup in,
remove the sausage slices after they've curled up a bit, and sauté
cups of onions
cups of peppers (green bells, red bells, Anaheim's, or a
combination, like I did)
1/2 cups of celery
for a few minutes until they start getting soft then pour the
spices on them, stir and turn to medium and let the veggies stick
a bit, keep stirring now and then, but let them stick a bit. Let
them get caramelized.
the bottom of the pot with
- 32 oz of organic chicken stock
- 16 oz can of diced tomatoes
can of Rotel tomatoes and diced Chiles
- 12 oz can of tomato sauce
the beans and sausage, add about 2 cups of rice, bring to a boil
and reduce to a simmer. Add chicken if you like.
Add enough water to make it to a "soup" consistency.
and adjust to your liking.
for an hour or two... Taste again... Enjoy