Difference between revisions of "Soupe aux Pois Rouges"
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== Ingredients == | == Ingredients == | ||
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* 6 individual shots dark Haitian [[dark rum|rum]] | * 6 individual shots dark Haitian [[dark rum|rum]] | ||
| − | == | + | == Procedures == |
# Pick over the [[kidney bean|beans]], wash them, and put them into a large saucepan or stockpot. | # Pick over the [[kidney bean|beans]], wash them, and put them into a large saucepan or stockpot. | ||
# Add the [[water]] and other ingredients, except the [[rum]]. | # Add the [[water]] and other ingredients, except the [[rum]]. | ||
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# At each place, serve a cordial glass of dark Haitian [[rum]], which the diners should add to their soup before tasting it. | # At each place, serve a cordial glass of dark Haitian [[rum]], which the diners should add to their soup before tasting it. | ||
| − | [[Category:Haitian | + | [[Category:Haitian cuisine]] |
| + | [[Category:Soup Recipes]] | ||
[[Category:Kidney bean Recipes]] | [[Category:Kidney bean Recipes]] | ||
[[Category:Salt pork Recipes]] | [[Category:Salt pork Recipes]] | ||
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[[Category:Scotch bonnet Recipes]] | [[Category:Scotch bonnet Recipes]] | ||
[[Category:Dark rum Recipes]] | [[Category:Dark rum Recipes]] | ||
[[Category:Green onion Recipes]] | [[Category:Green onion Recipes]] | ||
Latest revision as of 08:26, 14 July 2012
Ingredients
- 1 lb kidney beans
- 2 qts water
- ¼ lb salt pork, diced
- 1 cup finely chopped scallions, including the green tops
- 2 sprigs parsley, minced
- 2 sprigs fresh thyme, minced
- 1 bay leaf, crushed
- 1 stalk celery, minced
- 1 tbsp Scotch bonnet-type chile
- salt and black pepper to taste
- 1 cup hot water
- 6 individual shots dark Haitian rum
Procedures
- Pick over the beans, wash them, and put them into a large saucepan or stockpot.
- Add the water and other ingredients, except the rum.
- Cover and bring to a boil.
- Then lower the heat, and simmer for 2½ to 3 hours, until the beans are very tender.
- Purée the soup in a food processor or put it through a food mill.
- Taste and adjust the seasonings and return the soup to the pot, adding up to 1 cup hot water to bring the soup to a thick, but not pasty, consistency and serve hot.
- At each place, serve a cordial glass of dark Haitian rum, which the diners should add to their soup before tasting it.
