Recipe: Jamaican Red Bean Soup
For 8 Persons
Category: Soup
6 Serrano or Jalapeno chiles;
-chopped (I substituted 6
-habs)
2 c Dried kidney beans
1 md Onion; chopped
2 Stalks celery; chopped
1/4 lb Salt pork (I omitted this)
1 1/2 qt Water
Salt and pepper to taste
Date: 27 Feb 1996 21:04:06 +0900
From: "Scott Ashkenaz"
Since there were several (!) requests, herewith is the first wave of
recipes from the Tokyo HotLuck. -Scott
From Kim (aka Dana Garvey), the only other know JCH on the list: In
preparing for the first formidable Tokyo Hotluck, I wanted to be sure what
I made would be spicy enough for everybody. Turned out many people thought
either one or the other thing I made was the spiciest that night. For me
though, the pickled habaneros stashed in our generous host's fridge did the
trick. Ate one whole- WOW. Another chile-head managed to swallow his while
avoiding the seeds. Don't know how he did it, but I wanted my seeds anyway.
from The Fiery Cuisines, by Dave DeWitt & Nancy Gerlach:
Combine all the ingredients in a large pot or crock pot. Bring to a boil,
reduce the heat, and simmer for 3 hours or until the beans are done. Add
more water if necessary. Puree until smooth and strain. The soup should be
thick. Reheat the soup before serving.
Obviously, if you use canned beans, you can shorten the cooking time.
Smells great while it's cooking. Might want to consider not pureeing the
soup because it turns pink when you do, and it doesn't look that
appetizing, even though it still tastes good. To add substance and a little
more bite, I sauteed some chicken in olive oil with another chopped
habanero. If you eat some the next day, it should be a bit spicier.
CHILE-HEADS DIGEST V2 #253
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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