Red beans and rice soup from The Washington Post

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Notes about this recipe

  • Recipe Notes

    Can substitute jasmine rice for basmati rice.

  • Laura on March 07, 2014

    This soup was described in the head-note as 'mild-tasting,' so we were expecting something very bland. It turned out to be surprisingly tasty. I did make a few modifications, mostly in increasing some of the solid ingredients: onion, kielbasa, and red pepper. I also used jasmine rice instead of the basmati because I think it's more flavorful. I contemplated adding some spices, but in the end we just topped it with tabasco. I think that the amount of red beans (1 lb) is a bit too much. I didn't add all of those I cooked and I still felt that it was a bit bean heavy.

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