| Bajan Black Bean Soup
2 1/2 cups of dried black beans, soaked
1 large ham hocks
3 - 3 1/2 quarts of water
3 tablespoons of Olive oil
2 - 3 large onions
4 Cloves garlic
3 small fresh green peppers
8 Berries allspice coarsely chopped
2 teaspoons of brown sugar
3 tablespoons of tomato paste
3/4 cup of Creme fraiche or sour cream
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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. From the book called Food Magic: A Warm, Friendly Cookbook for People Who Are Passionate About What They Eat Posted by Troy Wade. Courtesy of Fred Peters. Recipe by: FOOD MAGIC by Jocasta Innes Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Feb 25, 1998 |
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