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Black Bean Soup with Bananas
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    Black Bean Soup with Bananas

    • 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
    • Garnishes:
    • 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 salt to the pot, then stir well and bring to a boil. Reduce the heat to very low, 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 soup at the table.

    -Yield: 4 quarts

    From:From Jacques Pepin - Cooking with Claudine
    Posted By: Debra Fritz, Via: rec.food.cooking,
    Post Date:   February 1st, 1999

    Jacques Pepin - Cooking with Claudine

    *BACK TO SOUPS*








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