Bajan gungo pea and coconut soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 1 | medium | Onion, diced |
| 1 | large | Carrot, peeled and diced |
| ½ | cup | Chopped celery |
| 2 | Cloves garlic, minced | |
| ½ | teaspoon | Minced habanero or jalapeno pepper (up to 1) |
| 2 | cups | Cooked or canned pigeon peas (gungo peas) drained |
| 4 | cups | Water or vegetable stock |
| 1 | cup | Peeled, diced winter squash (Calabaza, butternut or acorn) |
| 2 | tablespoons | Dark rum |
| 1 | tablespoon | Minced fresh parsley |
| 1 | tablespoon | Dreid thyme or 2 tablespoons fresh |
| ½ | teaspoon | Ground black pepper |
| ½ | teaspoon | Salt |
| 1 | cup | Canned coconut milk |
Directions
from: Lean Bean Cuisine by Jay Solomon Heat the oil in a large saucepan and add the onion, carrot,celery,garlic and chile pepper. Saute for 7 minutes over medium heat, until the vegetables are tender. Add the beans, water,squash, rum,parsley, and seasonings. Bring to a simmer and cook for 35 to 40 minutes, stirring occasionally. Add a little hot water or rum if the soup is too thick, or continue to simmer if it is too thin. Stir in the coconut milk and return to a simmer. Transfer the soup to a foood processor and process for 15 seconds, until smooth. Ladle soup in soup bowls and serve hot. serves 6-8 note: Calabaza, West Indian Pumpkin can be found in tropical markets.
1 serving: calories 192 Sodium 177mg Fat 11g Posted to Recipe Archive - 08 Dec 96 submitted by: LeiG@...
Date: Sun, 8 Dec 96 2:31:52 EST