Black bean soup with bananas

4 quarts

Ingredients

Quantity Ingredient
1 pounds Dried black beans
Picked over, rinsed
Soaked overnight in
Cold water to cover
½ cup Brown rice (4oz)
¾ pounds Lean pancetta or bacon
Cut into 1/4\" dice
2 mediums Onion(s)
Cut into 1\" dice
8 Garlic clove(s)
Coarsely chopped
1 tablespoon Herbes de Provence
1 tablespoon Chili powder
1 can (14oz) chopped tomatoes
Salt
2 tablespoons Olive oil
2 tablespoons Red wine vinegar
1½ teaspoon Tabasco sauce
4 Ripe bananas
2 tablespoons Lemon juice
½ teaspoon Fresh ground pepper

Directions

1. Drain and rinse the beans and put them in a large heavy saucepan or casserole. Add the rice, pancetta, and 3 quarts of cool water and bring to a boil over high heat, stirring occasionally. Skim any foam that rises to the surface. Reduce the heat to very low, cover and simmer for 1 hour.

2. Stir in the onions, garlic, herbes de Provence, chili powder, tomatoes, and salt and bring to a boil. Reduce the heat to very low, cover and cook for 1½ hours longer.

3. Using a handheld electric mixer, beat the soup for 5-10 seconds to emulsify it a bit. Or, puree 2 cups of the soup in a food processor or blender, then return it to the saucepan. The point is to thicken the soup somewhat while maintaining its overall chunkiness.

Let the soup cool, then refrigerate for up for 5 days or freeze.

Reheat before proceeding.

4. In a small bowl, combine the olive oil, vinegar and Tabasco, then stir the mixture into the soup. Slice the bananas ¼-inch thick and place in a bowl. Toss with the lemon juice and sprinkle with the pepper. Serve the soup in bowls and pass the bananas separately.

Food and Wine

January 1995

Submitted By DIANE LAZARUS On 12-26-95

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