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Add a photoServings: 6
Ingredients
- 2 1/2 c. Dry black beans, soaked overnight
- 1 lrg Ham hocks, Or possibly 2 small
- 3 quart Water, up To 3.5
- 3 Tbsp. Extra virgin olive oil
- 2 lrg Onions, up To 3
- 4 x Cloves garlic
- 3 sm Fresh green peppers, (jalapeanos if preferred)
- 8 x Berries allspice coarsely crushed
- 2 tsp Brown sugar, (or possibly 1 t of molasses)
- 3 Tbsp. Tomato paste
- 3/4 c. Creme fraiche or possibly lowfat sour cream
Directions
- Salt Grated rind and juice from one lemon
- Put the liquid removed beans and hock in a very large pan, cover with the cool water and bring gradually to a boil. Leave to simmer while you prepare the other ingredients.
- In a frying pan heat the extra virgin olive oil, then gently fry the onion, garlic and chili with the allspice and lemon rind, stirring occasionally, till the onions are translucent/soft. Add in this mix to the beans and go on simmering for 2 hrs, by that time the beans should be tender. At this point add in the sugar, lemon juice, and tomato puree. Cook for another 30 min. Add in 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 mix in batches and return with the meat to the pan. Otherwise, for a rougher texture crush with a potato masher. If the mix seems too thick at this stage, add in more water and bring back to the boil for a minute or possibly two.
- Ladle the soup into bowls, with a spoonful or possibly 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.
- NOTES : 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 possibly, as here, use a hock, soaked first to remove some salt.
- FOOD MAGIC by Jocasta Innes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 676g | |
| Recipe makes 6 servings | |
| Calories 428 | |
| Calories from Fat 120 | 28% |
| Total Fat 13.71g | 17% |
| Saturated Fat 4.59g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 114mg | 5% |
| Potassium 1450mg | 41% |
| Total Carbs 60.02g | 16% |
| Dietary Fiber 13.9g | 46% |
| Sugars 7.41g | 5% |
| Protein 19.28g | 31% |
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