2 1/2 cup dried black beans, soaked overnight
1 large or 2 small ham hocks
3 to 3.5 quarts water
3 tbsp olive oil
2 to 3 large onions
4 cloves garlic
3 small fresh green peppers (jalapeanos if, preferred)
8 berries allspice coarsely crushed
2 tsp brown sugar (or 1 t of molasses)
3 tbsp tomato paste
3/4 cup creme fraiche or sour cream
A Recipe for
Bajan Black Bean Soup
Herb Tip |
Worries go down better with soup. |
| Jewish Proverb |
When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking. |
| Elayne Boolser |
This Recipe for Bajan Black Bean Soup is one of thousands in the Recipes-to-go Bean Cookbook.
A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
| Aldous Huxley |
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One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
| Luciano Pavarotti and William Wright, Pavarotti, My Own Story |
No man is lonely while eating spaghetti--it requires so much attention. |
| Anonymous |
This is a recipe for Bajan Black Bean Soup from the recipe cookbook of Recipes-to-go (Bean)
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
| Craig Claiborne |
Forget love... I'd rather fall in chocolate! |
| Author Unknown |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
| J. K. Galbraith |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
Salt Grated rind and juice from one lemon
Put the drained beans and hock in a very large pan, cover with the
cold water and bring gradually to a boil. Leave to simmer while you
prepare the other ingredients.
In a frying pan heat the olive oil, then gently fry the onion, garlic
and chili with the allspice and lemon rind, stirring occasionally,
until the onions are translucent. Add this mixture to the beans and
go on simmering for 2 hours, by which time the beans should be
tender. At this point add the sugar, lemon juice, and tomato puree.
Cook for another 30 minutes. Add salt if necessary.
Remove the hock, and pick off any meat. If you would like a smooth
soup, as mine (the author) was, process the mixture in batches and
return with the meat to the pan. Otherwise, for a rougher texture
crush with a potato masher. If the mixture seems too thick at this
stage, add more water and bring back to the boil for a minute or two.
Ladle the soup into bowls, with a spoonful or two of cream stirred
in, and serve with a crusty bread.
If you are feeling lavish, a couple of spoons of dark rum added
towards the end give a Bajan fillip.
INFO TEXT: Arriving stiff and crumpled inside and out after an eleven
hour flight, this was my first taste of Bajan Cooking, and I ate it
late at night trying to imagine the sea beyond a dark frieze of
langourous palms. Dense but smooth, with a snap of chili, the soup
was both homely and exotic, and very restoring.
Barbados produces splendid ham and bacon, and a ham stock is what
makes this different from other Carribean variants. Or, as here, use
a hock, soaked first to remove some salt.
From a book called FOOD MAGIC by Jocasta Innes.
Posted by Troy Wade. Courtesy of Fred Peters.
Serves: 6
Bajan Black Bean Soup Recipe brought to you by Recipes To-Go