INGREDIENTS

  • 1 bag of small red beans
  • 1 scallion, chopped
  • 1 shallot, diced
  • 4 garlic cloves, crushed
  • 2 bouillon cubes
  • 1 tsp of seasoning salt
  • 1 tsp of black pepper
  • 2 tsp of dried thyme
  • 1 tsp of parsley
  • 1 tsp of oil

DIRECTIONS

STEP 1:

In a large pot, bring water to a boil and add the red beans. Let it cook for 1 1/2 hours, until the beans are tender.

STEP 2:

Drain the beans but set aside the liquid to reserve. Using a food processor, add the beans, 2 cups of reserved liquid, 4 garlic cloves; puree until smooth.

STEP 3:

Heat oil in a sauce pan over medium-high heat; saute shallot and scallions for 3-5 minutes.

STEP 4:

Pour the pureed beans back into the pot and cook over medium heat. Season to taste with chicken bouillon cubes, pepper, and seasoning powder.

STEP 5:

Stir in the sauteed scallions, scallions, thyme, and parsley. Remove from heat. Serve with white rice.

Nutritional Info

No nutrition information available for this recipe

Cooking Tips

Using this same recipe, you can substitute the red beans for black beans to make black peas soup

Ratings and Reviews

5.0 rating
February 14, 2016

This brings back so many memories!! Delicious!

Christine Laurin



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