Black Bean Soup With Bananas
July 15, 2021
Categories: Beans, Black Beans, Rice, Brown Rice, Banana, Carribbean Sunday Dinner, No Eggs, Non-Dairy, Canned Tomatoes, more
"This is a Jacques Pepin recipe. I am posting for You Want What? recipe game. Soak time not included in cook time."
- FOR GARNISH
- Serving Size: 1 (230.4 g)
- Calories 367.8
- Total Fat - 8.9 g
- Saturated Fat - 1.8 g
- Cholesterol - 15 mg
- Sodium - 1327.9 mg
- Total Carbohydrate - 55.7 g
- Dietary Fiber - 11.6 g
- Sugars - 10.2 g
- Protein - 18.9 g
- Calcium - 86.8 mg
- Iron - 3.7 mg
- Vitamin C - 13.1 mg
- Thiamin - 0.8 mg
Step by Step Method
Rinse the beans and remove the damaged ones. Place the beans in a bowl and cover with cold water. Soak for 3 hours.
Drain the beans and put them in a large pot. Add the 3 quarts water. Add the brown rice.
Cut the pancetta or the bacon into 1/4 inch pieces. Place them into the pot. Keep uncovered and bring to a boil, stirring occasionally. Skim any foam off the top.
Turn heat to low and cover, cooking for 1 hour.
Next, add onions, garlic, herbes de Provence, chili powder, tomatoes, and salt. Stir everything well and bring to a boil.
Turn heat to low, covering and cooking for 1 1/2 hours.
If you have a hand blender, blend in the pot for 5 to 10 seconds. If you don't have one, take 2 cups out of the pot. Puree in a food processor. (I don't have a food processor, so I always use a potato masher when I make beans.) Return the mixture to the pot.
Get a small bowl and mix the oil, vinegar, and Tabasco. Add this to the soup.
FOR THE GARNISH
Peel the bananas. Cut into 1/4 inch pieces. Place in a small bowl. Toss together with the lemon juice and pepper.
Pour the soup into individual bowls. Place bananas on top. Place the cilantro over the top of everything.
No special items needed.