Brennan's of Houston Red Beans and Rice Soup

Brennan's of Houston Red Beans and Rice Soup
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Recipe for Red Beans and Rice Soup from Chef Randy Eveans of Brennan's Houston. A luxurious pureed soup, the wild rice relish with the smoky tasso ham puts it over the top!


  • 2 tablespoons vegetable oil
  • 2 cups diced yellow onions
  • 1 cup diced celery
  • 1 cup diced bell pepper
  • 4 cloves garlic, crushed
  • 1/4 pound tasso ham, diced
  • 1 pound dried red beans, rinsed and sorted
  • 6 quarts water
  • 2 tablespoons Louisiana hot sauce
  • 2 tablespoons Worcestershire sauce
  • 2 bay leaves
  • 1 sprig fresh thyme
  • 1 1/2 tablespoons kosher salt
  • 1/2 teaspoon white pepper
  • Wild Rice Relish:
  • 1/2 tablespoon vegetable oil
  • 1/2 cup cooked wild rice
  • 1/2 cup finely diced tasso ham
  • 1 teaspoon minced chives


  1. For the Soup: Heat oil in a large saucepan over medium-high heat: sauté the onions, celery, bell pepper, and garlic for 4 to 5 minutes or until lightly browned. Add the ham; cook 2 minutes longer. Add remaining ingredients. Bring to a simmer; cover and cook for 1 1/2 hours or until beans are tender.
  2. Remove from the heat; puree with an immersion blender until smooth. Adjust consistency with water and adjust seasonings. If desired, strain through a medium mesh strainer.
  3. For the Relish: Heat the oil in a small sauté pan over medium heat; cook the rice and ham until heated through.
  4. To Plate: Spoon the relish in the center of warm bowls; ladle hot soup around it, trying not to disturb the rice. Sprinkle with chives.