Bajan black bean soup
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Bajan black bean soup
  Soups    Beans  
Last updated 6/12/2012 1:00:44 AM. Recipe ID 23960. Report a problem with this recipe.
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      Title: Bajan black bean soup
 Categories: Soups
      Yield: 6 servings
 
  2 1/2 c  Dried black beans, soaked
           -overnight
      1 lg Or 2 small ham hocks
      3    To 3.5 quarts water
      3 tb Olive oil
      2    To 3 large onions
      4    Cloves garlic
      3 sm Fresh green peppers
           -(jalapeanos if preferred)
      8    Berries allspice coarsely
           -crushed
      2 ts Brown sugar (or 1 t of
           -molasses)
      3 tb Tomato paste
    3/4 c  Creme fraiche or sour cream
 
  Salt Grated rind and juice from one lemon
  
  Put the drained beans and hock in a very large pan, cover with the
  cold water and bring gradually to a boil.  Leave to simmer while you
  prepare the other ingredients.
  
  In a frying pan heat the olive oil, then gently fry the onion, garlic
  and chili with the allspice and lemon rind, stirring occasionally,
  until the onions are translucent.  Add this mixture to the beans and
  go on simmering for 2 hours, by which time the beans should be
  tender.  At this point add the sugar, lemon juice, and tomato puree.
  Cook for another 30 minutes. Add salt if necessary.
  
  Remove the hock, and pick off any meat.  If you would like a smooth
  soup, as mine (the author) was, process the mixture in batches and
  return with the meat to the pan.  Otherwise, for a rougher texture
  crush with a potato masher.  If the mixture seems too thick at this
  stage, add more water and bring back to the boil for a minute or two.
  
  Ladle the soup into bowls, with a spoonful or two of cream stirred
  in, and serve with a crusty bread.
  
  If you are feeling lavish, a couple of spoons of dark rum added
  towards the end give a Bajan fillip.
  
  INFO TEXT: Arriving stiff and crumpled inside and out after an eleven
  hour flight, this was my first taste of Bajan Cooking, and I ate it
  late at night trying to imagine the sea beyond a dark frieze of
  langourous palms. Dense but smooth, with a snap of chili, the soup
  was both homely and exotic, and very restoring.
  
  Barbados produces splendid ham and bacon, and a ham stock is what
  makes this different from other Carribean variants.  Or, as here, use
  a hock, soaked first to remove some salt.
  
  From a book called FOOD MAGIC by Jocasta Innes.
  
  Posted by Troy Wade. Courtesy of Fred Peters.
 




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Recipe ID 23960 (Apr 03, 2005)

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