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Bajan Black Bean Soup Recipe
Serves 6
Dense but smooth, with a snap of chili, the soup was both homely and exotic, and very restoring.
Ingredients: 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 (jalapenos if preferred)
8 berries allspice coarsely, crushed
2 tsp brown sugar (or 1 tsp of, molasses)
3 tbsp tomato paste
3/4 cup creme fraiche or sour cream
Instructions: 1. Salt grated rind and juice from one lemon.
2. Put the drained beans and hock in a very large pan, cover with the cold water and bring gradually to a boil.
3. Leave to simmer while you prepare the other ingredients.
4. 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.
5. Add this mixture to the beans and go on simmering for 2 hours, by which time the beans should be tender.
6. At this point add the sugar, lemon juice, and tomato puree.
7. Cook for another 30 minutes.
8. Add salt if necessary.
9. Remove the hock, and pick off any meat.
10. If you would like a smooth soup, process the mixture in batches and return with the meat to the pan.
11. Otherwise, for a rougher texture crush with a potato masher.
12. If the mixture seems too thick at this stage, add more water and bring back to the boil for a minute or two.
13. Ladle the soup into bowls, with a spoonful or two of cream stirred in, and serve with a crusty bread.
14. If you are feeling lavish, a couple of spoons of dark rum added towards the end give a Bajan fillip.
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