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Bean Soup with Chili
Jamaican style
Ingredients
| 200 g | dry kidney beans |
| 2 large | onions, 1 quartered and 1 in slices |
| 3 clove(s) | minced garlic |
| 3 tbsp | olive oil |
| 6 slice(s) | bacon, smoked, roughly chopped |
| 1 large | potato |
| 1 | chili, habanero type; perforated with a toothpick |
| 1 sprig(s) | thyme |
| 750 ml | vegetable stock or chicken stock |
| sea salt and pepper, to taste | |
| To refine and garnish: | |
| croutons | |
| crispy bacon | |
| thyme leaves |
Method
Preparation time: ca. 30 min Resting time: ca. 1 day / Grade of difficulty: easy / Calories per portion: n/a
Put the beans in a measuring jug, fill up with boiling water to 750 ml. Allow the beans to soak for a few hours or overnight. Drain and rinse.
Cover in a saucepan with water, bring to the boil and simmer for 10 minutes. Drain, then put the beans back into the saucepan, add 750 ml cold water, one quartered onion and one pressed garlic clove. Bring to the boil and simmer until for about 30 minutes or until soft, then strain the beans.
Heat olive oil in a stockpot and sauté the sliced onion and the bacon until lucent. Then peel and dice the potato and transfer to the pot with the remained garlic and fry until golden brown. Add the perforated chili, the thyme, the beans and the stock. Bring to the boil, cover and simmer for 15-30 minutes, then season to taste and remove the chili and the thyme. Seed the chili and finely slice in rings.
Purée the soup. Serve in heated soup plates and sprinkle with crispy bacon, croutons, thyme and chili rings as desired.
Cover in a saucepan with water, bring to the boil and simmer for 10 minutes. Drain, then put the beans back into the saucepan, add 750 ml cold water, one quartered onion and one pressed garlic clove. Bring to the boil and simmer until for about 30 minutes or until soft, then strain the beans.
Heat olive oil in a stockpot and sauté the sliced onion and the bacon until lucent. Then peel and dice the potato and transfer to the pot with the remained garlic and fry until golden brown. Add the perforated chili, the thyme, the beans and the stock. Bring to the boil, cover and simmer for 15-30 minutes, then season to taste and remove the chili and the thyme. Seed the chili and finely slice in rings.
Purée the soup. Serve in heated soup plates and sprinkle with crispy bacon, croutons, thyme and chili rings as desired.
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