Ingredients
2 cups red kidney beans
1 large onion diced
1 red pepper diced
2 large celery stalks diced
1 1/2 pound smokey bacon cubed
1 tbsp cumin
1 tsp cayenne pepper
6 cups water
2 tbsp olive oil
salt to taste
Directions
1. Crisp bacon in a large pot or dutch oven
2. Remove bacon and drain excess fat
3. Add olive oil to pot and saute Trinity (onion, bell pepper and celery) until soft
4. Add bacon back to pot; adding the cumin and cayenne pepper
5. Add beans and water
6. Bring to boil over high heat, then reduce to simmer and cover for 2 1/2 to 3 hrs or until beans are tender
7. Add salt to taste
8. With an immersion blender, pulse until soup has a creamy consistency.
9. Serve over rice and enjoy.
2 cups red kidney beans
1 large onion diced
1 red pepper diced
2 large celery stalks diced
1 1/2 pound smokey bacon cubed
1 tbsp cumin
1 tsp cayenne pepper
6 cups water
2 tbsp olive oil
salt to taste
Directions
1. Crisp bacon in a large pot or dutch oven
2. Remove bacon and drain excess fat
3. Add olive oil to pot and saute Trinity (onion, bell pepper and celery) until soft
4. Add bacon back to pot; adding the cumin and cayenne pepper
5. Add beans and water
6. Bring to boil over high heat, then reduce to simmer and cover for 2 1/2 to 3 hrs or until beans are tender
7. Add salt to taste
8. With an immersion blender, pulse until soup has a creamy consistency.
9. Serve over rice and enjoy.
