Black Bean Soup With Bananas
July 15, 2021
"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
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.
Tips & Variations
No special items needed.