French Quarter Bean Soup Recipes

Steps:

• Set a multi-cooker to the saute function. Add the lard or butter and melt. Add the garlic, onion, bell pepper and jalapeno. Cook until the vegetables are softened, about 3 minutes. Sprinkle over the chili powder, cumin and salt. Stir and cook for about a minute. Add the beans and pour in the broth.
• Put on the lid and set the valve to sealing. Set to pressure cook on manual for 50 minutes.
• Once the pressure-cook cycle is complete, allow the pressure to release naturally for 10 minutes, then release the rest of the steam using quick release.
• Remove the lid and add the lime juice. Using an immersion blender, puree the soup until it is a good mix of smooth and textured. Taste and adjust the seasoning if needed. If the soup is too thick, add some additional broth to thin it.
• Ladle into bowls and garnish with the red onion, cilantro, tomato, sour cream, avocado and lime wedges.

Steps:

• In medium bowl, stir granulated sugar and yeast in warm water until dissolved. In large bowl, beat eggs, milk and melted butter. Add yeast mixture; mix well. Add flour and salt; mix well. (Dough will be very sticky.) Cover bowl with plastic wrap; refrigerate at least 2 hours or up to 24 hours.
• Divide chilled dough into fourths; keep refrigerated until ready to roll. Place 1 portion of dough on lightly floured work surface; sprinkle with additional flour. With floured rolling pin, roll dough to 1/8-inch thickness; cut into 3-inch squares.
• In deep fryer or 3-quart heavy saucepan, heat 2 to 3 inches oil to 375°F. Fry dough squares, 3 or 4 at a time (do not overcrowd), in hot oil 2 to 3 minutes on each side or until puffed and golden brown. Drain on paper towels or cooling rack placed over cookie sheet.
• Repeat rolling, cutting and frying remaining 3 portions of dough. Sprinkle beignets with powdered sugar before serving. Store in tightly covered container at room temperature.

Steps:

• Sort beans and rinse in cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened., Drain and rinse beans, discarding liquid; return beans to the pan. Add the ham hocks, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 3 hours or until beans are tender., Remove ham hocks; set aside until cool enough to handle. Add the tomatoes, onions, lemon juice, garlic and chili powder to the beans. Simmer 1 hour longer., Remove ham from bones and cut into cubes; discard bones. Return ham to soup. Stir in the kielbasa, chicken, wine and parsley. Simmer for 30-40 minutes or until heated through and as thick as desired.

Steps:

• In a Dutch oven, cook beef, onion and green pepper over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef into crumbles. Drain., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Steps:

• Dissolve yeast in warm water in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Add milk, sugar, egg, oil, vanilla extract, and salt to the yeast. Vigorously beat in flour. Mix until a sticky dough forms.
• Divide dough into quarters. Place 1 portion on a heavily floured surface. Roll to about 1/8-inch thickness using a well floured rolling pin. Cut into 2-inch squares. Repeat with remaining 3 portions.
• Heat oil in a deep-fryer or large saucepan to 370 degrees F (188 degrees C). Fry beignets, a few at a time, until they puff and rise to the top, 2 to 3 minutes. Turn and brown the other side, 1 to 2 minutes. Drain on paper towels.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Cut bread into 1 inch thick slices. Arrange bread slices and pecans on a baking sheet and drizzle with melted butter; toast lightly.
• In a large bowl, beat together eggs, cream, milk, cinnamon, nutmeg, sugar and vanilla. Put bread and pecans in a lightly greased 7x11 in casserole dish. Pour egg mixture over bread. Make sure that bread slices are saturated with liquid.
• Bake in preheated oven for 60 minutes, until golden. Serve warm.

Steps:

• Wash and sort beans.
• Add water to cover beans and soak overnight with the 1 T salt.
• Drain the beans.
• Place in a large soup pot with 1 quart of water, bay leaves and thyme.
• Bring to a boil; reduce heat and simmer, covered for one to two hours.
• Add all other ingredients except chicken and sausage.
• Simmer one to one and a half hours uncovered.
• Add chicken and cut up sausage.
• Cover, and continue to cook until chicken is tender.
• Skin and debone chicken 10 minutes before serving.
• Add the reserved parsley.
• Serve hot with your favorite bread.
• This freezes beautifully.

Steps:

• Rinse the beans.
• In a Dutch oven, combine the beans and enough water to cover.
• Bring to a boil, reduce the heat and simmer for 2 minutes.
• Remove from the heat.
• Cover and let stand 1 hour. (Or you could just soak the beans over night.).
• Drain.
• Add 6 cups fresh water and the ham hocks.
• Bring to a boil and reduce heat.
• Cover and simmer for 1 hour.
• Remove the ham hocks.
• When cool enough to handle, cut off the meat and chop. Discard the bones.
• Return the meat to the bean mixture.
• Add the undrained tomatoes, celery, onion, garlic, bay leaves and red pepper, then add the sliced sausage and chicken thighs.
• Bring to a boil.
• Reduce the heat, cover and simmer about 1 hour or until the chicken and beans are tender.
• Remove the chicken thighs and cool slightly.
• Remove the meat from the bones and chop.
• Discard the bones and return the meat to the soup.
• Add the parsley and remove the bay leaves.