Black Bean Soup With Bananas Recipe
Yield: 4 quartsRecipe by luhu.jp
Ingredients:
1 lbs: Dried black beans,
1 tbsp: Herbes de Provence,
Picked over, rinsed
1 tbsp: Chili powder,
Soaked overnight in,
1 can: , (14oz) chopped tomatoes
Cold water to cover,
Salt,
1/2 cup: Brown rice, 4oz
2 tbsp: Olive oil,
3/4 lbs: Lean pancetta or bacon,
2 tbsp: Red wine vinegar,
Cut into 1/4" dice,
1 1/2 tsp: Tabasco sauce,
2 medium: Onion, s
4: Ripe bananas,
Cut into 1" dice,
2 tbsp: Lemon juice,
8: Garlic clove, s
1/2 tsp: Fresh ground pepper,
Coarsely chopped,
Directions:
1. Drain and rinse the beans and put them in a large heavy saucepan or
casserole. Add the rice, pancetta, and 3 quarts of cool water and
bring to a boil over high heat, stirring occasionally. Skim any foam
that rises to the surface. Reduce the heat to very low, cover and
simmer for 1 hour.
2. Stir in the onions, garlic, herbes de Provence, chili powder,
tomatoes, and salt and bring to a boil. Reduce the heat to very low,
cover and cook for 1 1/2 hours longer.
3. Using a handheld electric mixer, beat the soup for 5-10 seconds to
emulsify it a bit. Or, puree 2 cups of the soup in a food processor or
blender, then return it to the saucepan. The point is to thicken the
soup somewhat while maintaining its overall chunkiness.
Let the soup cool, then refrigerate for up for 5 days or freeze.
Reheat before proceeding.
4. In a small bowl, combine the olive oil, vinegar and Tabasco, then
stir the mixture into the soup. Slice the bananas 1/4-inch thick and
place in a bowl. Toss with the lemon juice and sprinkle with the
pepper. Serve the soup in bowls and pass the bananas separately.
Food and Wine
January 1995
Submitted By DIANE LAZARUS On 12-26-95
Source from luhu.jp
casserole. Add the rice, pancetta, and 3 quarts of cool water and
bring to a boil over high heat, stirring occasionally. Skim any foam
that rises to the surface. Reduce the heat to very low, cover and
simmer for 1 hour.
2. Stir in the onions, garlic, herbes de Provence, chili powder,
tomatoes, and salt and bring to a boil. Reduce the heat to very low,
cover and cook for 1 1/2 hours longer.
3. Using a handheld electric mixer, beat the soup for 5-10 seconds to
emulsify it a bit. Or, puree 2 cups of the soup in a food processor or
blender, then return it to the saucepan. The point is to thicken the
soup somewhat while maintaining its overall chunkiness.
Let the soup cool, then refrigerate for up for 5 days or freeze.
Reheat before proceeding.
4. In a small bowl, combine the olive oil, vinegar and Tabasco, then
stir the mixture into the soup. Slice the bananas 1/4-inch thick and
place in a bowl. Toss with the lemon juice and sprinkle with the
pepper. Serve the soup in bowls and pass the bananas separately.
Food and Wine
January 1995
Submitted By DIANE LAZARUS On 12-26-95
Source from luhu.jp
Tags
Soup/stew