Recipes published in ‘Honey’

Bajan Black Bean Soup

Recipe

18 Oct

BAJAN BLACK BEAN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Dried black beans, soaked
-overnight
1 lg Or 2 small ham hocks
3 To 3.5 quarts water
3 tb Olive oil
2 To 3 large onions
4 Cloves garlic
3 sm Fresh green peppers
-(jalapeanos if preferred)
8 Berries allspice coarsely
-crushed
2 ts Brown sugar (or 1 t of
-molasses)
3 tb Tomato paste
3/4 c Creme fraiche or sour cream

Salt Grated rind and juice from one lemon

Put the drained beans and hock in a very large pan,
cover with the cold water and bring gradually to a
boil. Leave to simmer while you prepare the other
ingredients.

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. Add this mixture to the beans and go
on simmering for 2 hours, by which time the beans
should be tender. At this point add the sugar, lemon
juice, and tomato puree. Cook for another 30 minutes.
Add salt if necessary.

Remove the hock, and pick off any meat. If you would
like a smooth soup, as mine (the author) was, process
the mixture in batches and return with the meat to the
pan. Otherwise, for a rougher texture crush with a
potato masher. If the mixture seems too thick at this
stage, add more water and bring back to the boil for a
minute or two.

Ladle the soup into bowls, with a spoonful or two of
cream stirred in, and serve with a crusty bread.

If you are feeling lavish, a couple of spoons of dark
rum added towards the end give a Bajan fillip.

INFO TEXT: Arriving stiff and crumpled inside and out
after an eleven hour flight, this was my first taste
of Bajan Cooking, and I ate it late at night trying to
imagine the sea beyond a dark frieze of langourous
palms. Dense but smooth, with a snap of chili, the
soup was both homely and exotic, and very restoring.

Barbados produces splendid ham and bacon, and a ham
stock is what makes this different from other
Carribean variants. Or, as here, use a hock, soaked
first to remove some salt.

From a book called FOOD MAGIC by Jocasta Innes.

Posted by Troy Wade. Courtesy of Fred Peters.

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Filed under: Alcohol, Beverages, Honey

Broccoli Cheese Barley Soup

Recipe

15 Apr

BROCCOLI CHEESE BARLEY SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Water
14 1/2 oz Reduced sodium chicken broth
— (canned) about 1-3/4 cups
1/2 c Chopped onion
1/2 c Medium QUAKER Barley*
2 Garlic cloves — minced
1/2 ts Salt (optional)
1/8 ts Black pepper
2 c Chopped broccoli — OR…
9 oz -Frozen broccoli
1 1/2 c Skim or low-fat milk
1/4 c All-purpose flour
4 oz Reduced fat cheddar cheese
— shredded

In 4-quart saucepan or Dutch oven, combine water,
broth, onion, barley, garlic, salt and pepper. Bring
to a boil. Reduce heat to low; cover. Simmer 30
minutes, stirring occasionally. Add broccoli;
continue simmering 15 to 20 minutes or until barley
and broccoli are tender. Combine 1/2 cup milk and
flour, mixing until well blended. Gradually stir into
soup with remaining milk and cheese. Continue cooking
over medium heat about 5 minutes or until thickened,
stirring occasionally. Add additional water or
chicken broth if soup becomes too thick upon standing.
*NOTE: To user Quick QUAKER Barley, substitute 2/3 cup
quick barley for medium barley and decrease water to 3
cups. In 4-quart saucepan or Dutch oven, combine all
ingredients except milk, flour and cheese. Bring to a
boil. Reduce heat to low; cover. Simmer 15 to 20
minutes or until barley and broccoli are tender.
Proceed as 2nd paragraph directs.

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Filed under: Honey, Soups, Vegetables

Soul Brothers Greens

Recipe

30 Dec

Title: SOUL BROTHERS’ GREENS
Categories: Vegetables
Yield: 4 servings

Stephen Ceideburg
2 bn Turnip greens
1 bn Curly mustard greens
1/2 c Chopped onion
1 tb To 2 tb olive or vegetable
-oil
Cayenne pepper
Salt

Wash the turnip and mustard greens.

Combine greens with the chopped onion and oil in a saucepan.

Cook over medium heat until tender.

Season to taste with cayenne pepper and salt. PER SERVING: 75
calories, 4 g protein, 11 g carbohydrate, 3 g fat (0 g saturated), 0
mg cholesterol, 66 sodium, 5 g fiber.

From Rip Wilson, Soul Brothers Kitchen.

From an article by Heidi Haughy Cusik in the San Francisco Chronicle,
6/12/91.

Posted by Stephen Ceideburg

MMMMM

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