This recipe comes to us courtesy of Jimmy Bannos and John DeMers from their cookbook, "The Heaven on Seven Cookbook. Where It's Mardi Gras All the Time!"
Melt the butter in a 3-quart saucepan over medium-high heat. Add the onion and garlic puree and saute for 2 minutes, stirring frequently. Add the beans and 1 cup of the stock and bring to a boil. Reduce the heat to medium-low and simmer for 8 minutes.
Carefully transfer the contents of the pan to a food processor or blender and puree until smooth. (Place a folded dish towel over the top of the blender to prevent hot liquid from splashing out.) Return the puree to the saucepan.
Add the remaining stock, jerk seasoning, salt, pepper, habanero chile powder, coriander, and allspice; bring to a simmer over medium-low heat, stirring occasionally, and simmer for 10 minutes.
Add the ham and pork and cook for 5 minutes. Stir in the cream, mixing thoroughly, and heat through. Whisk in the cornstarch mixture and simmer for 1 minute.
In the islands, most folks call red kidney beans "red peas." In New Orleans, red beans and rice are a staple. This red bean soup is actually a nifty way to use up leftover red beans, or you can start from scratch, as we do here. Either way, don't be shy about the jerk seasoning.
This recipe was provided by Jimmy B from Chicago