Jamaican red bean soup

Yield: 8 Servings

Measure Ingredient
6 \N Serrano or Jalapeno chiles; chopped (I substituted 6 habs)
2 cups Dried kidney beans
1 medium Onion; chopped
2 \N Stalks celery; chopped
¼ pounds Salt pork (I omitted this)
1½ quart Water
\N \N Salt and pepper to taste

Date: 27 Feb 1996 21:04:06 +0900 From: "Scott Ashkenaz" <s_ashken@...> 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.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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