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Montego Red Pea Soup

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Ingredients
  Red kidney beans 8 Ounce, dried
  Unsalted butter 2 Tablespoon
  Olive oil 2 Tablespoon
  Onion 2 Medium, cut into 1/2-inch dice
  Garlic 6 Clove (30 gm), minced
  Carrots 4 , halved lengthwise, then cut crosswise into 1-inch pieces
  Light brown sugar 2 Tablespoon
  Canned plum tomatoes 56 Ounce, crushed, with their juices (2 Cans, 28 Ounces Each)
  Homemade chicken broth 6 Cup (96 tbs), defatted
  Ham hock 12 Ounce, smoked
  Dry red wine 3⁄4 Cup (12 tbs)
  Allspice 1 Teaspoon, ground
  Black pepper 1⁄4 Teaspoon, freshly ground
  Salt To Taste
  Fresh lime juice 3 Tablespoon
  Ripe avocado 1⁄2 , preferably hass, pitted, peeled, and cut into 1/4-inch dice (For Garnish)
Directions

GETTING READY
1. Rinse beans with water and soak them overnight in a large bowl.
2. Drain, rinse and keep aside.

MAKING
3. In a medium-size soup pot, heat butter and olive oil over low heat.
4. Stir in the onions, garlic, and carrots.
5. Cook for about 10 minutes until the onions are wilted.
6. Add brown sugar and cook for another 15 minutes until the vegetables caramelize.
7. Add beans, tomatoes, chicken broth, and ham hock.
8. Bring the soup to a boil and then reduce the heat to medium-low.
9. Simmer uncovered for about 1 hour until the beans are just tender; stir occasionally.
10. Stir in wine, allspice, and pepper.
11. Simmer over low heat for another 25 minutes.
12. Season with salt and add 2 tablespoons of lime juice.
13. Remove the ham hock and keep aside for cooling.
14. Separate meat from the bone.
15. Add the meat back into the soup.
16. Add diced avocado and the remaining tablespoon of lime juice.

SERVING
17. Reheat the soup just before serving.
18. In 6 soup bowls, pour soup equally.
19. Garnish with diced avocado.
20. Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
135 Minutes
Ready In: 
140 Minutes
Servings: 
6

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