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
Directions
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.
Servings: 6 servings
Bajan Black Bean Soup Recipe brought to you by Recipe Ideas
Categories: Bean; Soup; Vegetable
The History of Recipes
We can trace the history of meal recipes far back into history, in fact as far back into history as the early Egyptians, and quite possibly further than that. However, generally, these early records were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, are some clay tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. Later on, we find some books dating from the fourteenth century - one book titled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these books are nothing to do with the indian food that we all know today, but instead accounts of the types of food cooked for the rich and powerful. For the next few years, the powerful and wealthy strove to serve up the most exotic banquets, and consequentially the best cooks and their recipes were highly sought after. Nevertheless, it wasn`t until the 1800s that haute cuisine and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, testing, and publishing the recipes of their peers. The introduction of the TV gave us TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Bajan Black Bean Soup recipe.
