Red Bean Soup

1 pound dried red beans
1 small onion, minced
2 tablespoons bell pepper
1 tablespoon minced garlic
2 quarts water
1 smoked turkey drumstick (or 1-1/2 cups skinned, cubed)
1 cup rice, cooked
Salt and pepper

Crock pot method:
Place all ingredients except rice in crock pot. Cook 6 hours (or overnight). Remove turkey, discard skin and bones. Cut into 1 inch cubes. Return to pot. If broth is too thick, add water. Adjust salt and pepper to taste. When ready to serve, stir in rice. Stir in parsley or onion togs if desired. Ladle into serving owls. Serve with hot grilled cheese sandwiches, or toasted French bread.

Stove top method:
In large pot, simmer onions, bell pepper and garlic in 1/2 cup water, stirring until vegetables are sauteed in their own juices and onions are translucent and starting to brown. Add beans, drumstick and water. Cook according to bean package directions. As directed above, remove turkey, prepare and return to pot along with water and seasonings. Soup may be stored or frozen. When needed, heat and serve with rice.

Serves 8

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Gumbos, Soups, Chowders

Cajun Country -- New Iberia, Louisiana