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.