Red Bean and Rice “Soup”

Preparation info
  • Makes

    6 to 8

    • Difficulty


Appears in
The Savory Way

By Deborah Madison

Published 1990

  • About

In the end there is very little broth, yet this dish is “soupy” enough to serve in a bowl. This soup requires an hour and a half on the stove to cook, but not your presence. It can be served right from the pot or turned into a casserole, dotted with butter and Parmesan cheese, and baked. With the deep red beans, strips of carrot, and red from the tomato, the colors are dark and earthy, especially when presented in an earthenware dish. This is a good fall or winter dish. One recipe makes eno