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French Tabasco "Assortir" Bean Soup
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- 1 lb. assortment bean (or 16 bean mix or hillbilly mix packages)
- 1 ham bone with generous amounts of meat
- 8 cups of water
- 1 large chopped onion
- 1 clove garlic, minced
- 2 tomatoes, fresh diced or 1 can diced tomatoes
- 1 T. lemon juice
- 1-2 T.bs. or more Tabasco sauce, hot or regular, to taste
- 1-2 beef bouillon cubes dissolved in water
- 1 cup diced fresh celery (or 2 T. ground celery seed)
- 1 T. sweet basil
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| Soak beans in water for several hours or overnight. Drain and add 8 cups of beef bouillon liquid, meat, onion, garlic, tomatoes, lemon juice, Tabasco sauce, celery and basil. Instead of a ham bone, you can use spareribs, beef ribs, sausages of any kind or no meat at all. Cook on medium low heat about 2 hours until beans are tender and desired thickness of broth is achieved. Notes: Chef Antoine Tabuas originated his recipes including one of his better known sauces made of Spanish hot peppers. From this, he was inspired to create his "assortir" (assortment) Bean Soup. His son, Jose, became the leading chef d' oeuvre in 1898 at Kansas City's New Albany Hotel, modifying his father Tabuas's Hot Pepper sauce and soup to sell in his restaurant. |
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