RED BEAN SAUCE RECIPES

Name: Red Bean Soup
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 8 to 10 servings
Ingredients: 2 tablespoons vegetable oil; 1 1/2 cups chopped onions; 1/2 cup chopped celery; 1/2 cup chopped bell peppers; 1 teaspoon salt; 1/4 teaspoon cayenne; 1/4 teaspoon freshly ground black pepper; 4 bay leaves; 2 quarts chicken or beef stock or canned low-sodium chicken or beef broth; 4 cups cooked red beans, pureed in a food processor; 1/4 cup dry sherry; 1/2 cup chopped green onions; 1/4 cup chopped parsley leaves; 1/2 teaspoon hot sauce (recommended: Tabasco)

RED BEAN SOUP RECIPE | FOOD NETWORK

Red Bean Soup Recipe | Food Network image

Provided by Food Network

Categories main-dish

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours 0 minutes

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
1 1/2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped bell peppers
1 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
4 bay leaves
2 quarts chicken or beef stock or canned low-sodium chicken or beef broth
4 cups cooked red beans, pureed in a food processor
1/4 cup dry sherry
1/2 cup chopped green onions
1/4 cup chopped parsley leaves
1/2 teaspoon hot sauce (recommended: Tabasco)

Steps:

Heat the oil in a large heavy pot over medium heat. Add the onions, celery, bell peppers, salt, cayenne, black pepper, and bay leaves. Cook, stirring often, for about 5 minutes, or until the vegetables are wilted. Add the stock and beans, stirring to mix well. Reduce the heat to medium-low and simmer, uncovered, until the mixture is smooth and creamy, 1 1/2 to 2 hours.
Just before serving, add the sherry, green onions, parsley, and hot sauce. Remove the bay leaves.
Serve hot in soup bowls.

RED WINE CRANBERRY SAUCE WITH HONEY RECIPE - NYT COOKING

Red Wine Cranberry Sauce With Honey Recipe - NYT Cooking image

What does a chef in Napa Valley do to jazz up her cranberry sauce? Add wine, of course. This recipe was inspired by Cindy Pawlcyn, the Napa Valley chef and cookbook author, and includes smashed fresh ginger for extra verve. It’s more tart than most cranberry sauce recipes, so if you like yours sweeter, feel free to add more sugar or a little more honey.

Provided by Melissa Clark

Total Time 40 minutes

Yield 10 to 12 servings

Number Of Ingredients 7

Ingredients

2 (12-ounce) packages fresh cranberries (6 cups)
1 3/4 cups dark brown sugar
1 cup dry red wine
3 tablespoons honey
4 (1/4-inch-thick) slices fresh gingerroot, smashed
Pinch of kosher salt
1/2 teaspoon black pepper

Steps:

In a medium pot over medium heat, combine the cranberries, sugar, red wine, 1/2 cup water, honey, ginger and salt. Simmer gently until most of the cranberries have popped and the sauce is thick and syrupy, 20 to 30 minutes. Stir in the black pepper. Chill thoroughly before serving.

Nutrition Facts : @context http//schema.org, Calories 139, UnsaturatedFatContent 0 grams, CarbohydrateContent 32 grams, FatContent 0 grams, FiberContent 3 grams, ProteinContent 0 grams, SaturatedFatContent 0 grams, SodiumContent 18 milligrams, SugarContent 27 grams

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