4 cups dried red kidney beans (can also use pinto or black beans or a combination)
1 large smoked ham hock
1 lb pork neck bones
7 cups water
1 large yellow onion, chopped
2 celery stalk, chopped
3 cloves garlic, minced
2 large bay leaves
1 teaspoon dried thyme
3 beef bouillon cubes
1 teaspoon Tabasco, or to taste
Salt and freshly ground pepper
½ lb andouille sausage, cut into ¼ inch thick slices
Instructions
Rinse and drain the beans and place them in a large bowl full of cold water overnight.
The next day, rinse and drain the beans. Add them to a large stock pot along with 6 cups of water. Add the smoked ham hock and neck bones along with the onions, celery, garlic, bay leaves, and thyme. Bring to a boil, reduce the heat to medium-low, cover and simmer for at least 1½ hours.
Remove the smoked ham hock and neck bones. Remove the meat and discard the bones. Shred the meat and set aside.
Using a blender stick, puree the majority of the soup, leaving some chunks of beans. If using a stand blender, transfer ⅔ of the soup, in batches, to the blender and puree. Use a potato masher to coarsely mash the remaining ⅓ of the soup. Return the pureed soup to the pot.
Add the shredded meat to the soup along with the bouillon cubes and hot sauce. Return to a simmer, reduce the heat to low, and simmer for 15 minutes, stirring occasionally. Add salt and hot sauce to taste.
Serve as a thick soup or use 1 cup less water and serve alongside some rice for a delicious red beans & rice dish.
Recipe by The Daring Gourmet at https://www.daringgourmet.com/southern-kidney-bean-and-andouille-soup/