Brennan's of Houston Red Beans and Rice Soup -

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Brennan's of Houston Red Beans and Rice Soup

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By Chef Randy Evans

Posted January 5th, 2008

This article is reprinted with permission from The Kitchen Table: Brennan's of Houston, by Randy Evans, (2006, Bright Sky Press)

The Kitchen Table: Brennan's of Houston

Servings:	10-12
Author Notes:	Nothing says Louisiana like Red Beans and Rice. I always wanted to serve it, but how in a fine dining environment? Turning it into a luxurious puree was the answer. The wild rice relish with the smoky tasso ham puts it over the top!
Ingredients:	2 tablespoons vegetable oil 2 cups diced yellow onions 1 cup diced celery 1 cup diced bell pepper 4 cloves garlic, crushed 1/4 pound tasso ham, diced 1 pound dried red beans, rinsed and sorted 6 quarts water 2 tablespoons Louisiana hot sauce 2 tablespoons Worcestershire sauce 2 bay leaves 1 sprig fresh thyme 1 1/2 tablespoons kosher salt 1/2 teaspoon white pepper Wild Rice Relish: 1/2 tablespoon vegetable oil 1/2 cup cooked wild rice 1/2 cup finely diced tasso ham 1 teaspoon minced chives
Instructions:	For the Soup: Heat oil in a large saucepan over medium-high heat: sauté the onions, celery, bell pepper, and garlic for 4 to 5 minutes or until lightly browned. Add the ham; cook 2 minutes longer. Add remaining ingredients. Bring to a simmer; cover and cook for 1 1/2 hours or until beans are tender. Remove from the heat; puree with an immersion blender until smooth. Adjust consistency with water and adjust seasonings. If desired, strain through a medium mesh strainer. For the Relish: Heat the oil in a small sauté pan over medium heat; cook the rice and ham until heated through. To Plate: Spoon the relish in the center of warm bowls; ladle hot soup around it, trying not to disturb the rice. Sprinkle with chives.