1 pound Dried black beans Picked over, rinsed Soaked overnight in Cold water to cover
1/2 cup Brown rice (4 ounces)
3/4 pound Lean pancetta Cut into 1/4" dice *
2 medium Onion(s) Cut into 1" dice 8 Garlic clove(s) Coarsely chopped
1 Tablespoon Herbes de Provence
1 Tablespoon Chili powder
1 can (14 ounces) chopped tomatoes Salt
2 Tablespoons Olive oil
2 Tablespoons Red wine vinegar
1 1/2 teaspoon Hot Pepper sauce
2 Ripe bananas
2 Tablespoons Lemon juice
1/2 teaspoon Fresh ground pepper
*or very lean unsmoked or lightly smoked bacon
Remove and discard any debris or damaged beans and wash the remaining beans
in cool water. Drain the beans, place them in a bowl, cover with cold water
and soak overnight or for 12 hours.
Drain the beans and place then in a pot with the 3 quarts of cool water.
[NOTE: I used only 2 quarts]
Add the rice. Cut the pancetta or bacon into 1/4 inch pieces and add them
to the pot. Bring mixture to a boil over high heat, uncovered, stirring
occasionally. Skim off and discard foam that rises to the top. Reduce heat
to very low, cover and cook for 1 hour.
Add the onions, garlic, herbes de Provence, chili powder, tomatoes, and
to the pot, then stir well and bring to a boil. Reduce the heat to very
cover and cook for an additional 1 1/2 hour.
Using a hand blender, emulsify the mixture in the pot for about 5 to 10
seconds. Alternatively, remove 2 cups of the mixture and puree it in a food
processor, then return it to the pot. The object is to thicken the mixture
slightly while still maintaining its overall chunkiness.
In a small bowl, mix together the oil, vinegar and the Tabasco, then add
mixture to the soup. At this point, remove half the soup, cool to room
temperature, cover and freeze for later consumption.
Prepare the garnishes: Peel the bananas, and cut them into 1/4" thick
slices. (You should have about 2 Cups) Toss them in a small bowl with the
lemon juice and pepper.
Divide the hot soup among four bowls. Pass the bananas, and add them to
at the table.
-Yield: 4 quarts