CAJUN RED BEANS AND RICE SOUP FOR THE SOUP KITCHEN ENJOY DAN:

           CAJUN RED BEANS AND RICE SOUP FOR THE SOUP KITCHEN

                                                                                          By CHEF DAN:

Serves 30-40

INGREDIENTS:

4 cups dry red kidney beans

3 tablespoons vegetables oil

4 onions, chopped

3 green bell peppers, chopped

2 red bell peppers, chopped

1/3-cup garlic, crushed

7 stacks of celery, chopped

22-cup vegetable stock

8 bay leaves

2 teaspoon cayenne peppers

1 tablespoon EACH dried thyme, and Herbs de Province

1 teaspoon EACH dried sage and chili powder

1-1/2-tablespoon Cajun seasoning (recipe to follow)

2 pounds Genoa Salami, thinly sliced

15 cups water

7 cups rice

DIRECTIONS:

1.   Rinse beans and soak overnight in a pot of water.

2.   In a skillet heat oil over medium-heat when sizzling.

3.   Add onion, bell peppers, garlic and celery, and sauté for 4 minutes.

4.   Rinse beans and transfer to a stock-pot with 6 cups of water.

5.   Stir in cooked vegetables into beans.

6.   Season with bay leaves, and next 6 ingredients, simmer for 3 hours.

7.   Stir

8.   Salami into bean mixture and simmer for 30 minutes.

9.   Meanwhile, prepare the rice in a pot with 6 cups of water.

10.                Bring to a boil; reduce heat to low cover and simmer 20 minutes.

11.                Serve beans over white rice.

CAJUN SEASONING RECIPE:

2 tablespoon EACH onion powder, garlic powder, dried oregano, dried basil, and dried Herbs de Province

1 tablespoon EACH dried thyme, black pepper and white pepper

3 teaspoons cayenne pepper

5 tablespoons smoked paprika

4 tablespoon seasoning salt (like Lawry’s seasoned salt)

ENJOY DAN:                                               BON-APPETITE!!