Step 1: Rinse the beans and remove the damaged ones. Place the beans in a bowl and cover with cold water. Soak for 3 hours.
Step 2: Drain the beans and put them in a large pot. Add the 3 quarts water. Add the brown rice.
Step 3: 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.
Step 4: Turn heat to low and cover, cooking for 1 hour.
Step 5: Next, add onions, garlic, herbes de Provence, chili powder, tomatoes, and salt. Stir everything well and bring to a boil.
Step 6: Turn heat to low, covering and cooking for 1 1/2 hours.
Step 7: 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.
Step 8: Get a small bowl and mix the oil, vinegar, and Tabasco. Add this to the soup.
Step 9: FOR THE GARNISH
Step 10: Peel the bananas. Cut into 1/4 inch pieces. Place in a small bowl. Toss together with the lemon juice and pepper.
Step 11: Pour the soup into individual bowls. Place bananas on top. Place the cilantro over the top of everything.
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