Red Bean Puree Soup

Published on January 29, 2020 | By
red bean soup

My Maw Maw, Gladys Cocke Toca, used to make this soup for Sunday family lunch at her home. I always found it to be so comforting. I like to think that it must be indigenous to New Orleans and traditional Creole cooking. However I am not sure if this was simply her inventive way to use leftover red beans or if it is representative of traditional Creole cuisine. The Chinese eat a thick and sweet red bean pureed soup made with red adzuki beans for dessert. This red bean puree is savory and smooth and comforting. Perfect on a wet, cold, winter day.

 

 

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 1 lb red beans cooked until soft and creamy
  • 1/4 cup cooking oil
  • 3TBSP flour
  • 1 medium onion, chopped
  • 1 stalk of celery, chopped
  • 2 cloves of garlic, minced
  • 2 TBSP parsley, chopped
  • 3 green onions, green part only, sliced thin

Instructions

  1. Make a light colored rue. Add chopped onions, celery and garlic and cook until tender but not brown.
  2. Mash red beans with a food mill or puree in a blender or food processor until smooth. Mix beans carefully with rue and add water until they are not too thick and the consistency that you would like.
  3. Simmer for thirty minutes. Add parsley and green onions to garnish before serving.
  4. My grandmother used to whisk in a 1/2 stick of butter at the end. I find that the soup is rich and creamy enough without adding butter. Those were the good old days!
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