Montego Red Pea Soup

world.food's picture

Aug. 10, 2011

Ingredients

Red kidney beans 8 Ounce , dried
Unsalted butter 2 Tablespoon
Olive oil 2 Tablespoon
Onion 2 Medium , cut into 1/2
Garlic 6 Clove (30 gm) , minced
Carrots 4 , halved lengthwise, then cut crosswise into 1
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

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
Cook Time: 135 Minutes
Ready In: 135 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 575Calories from Fat 215

 % Daily Value*

Total Fat 24 g36.9%

Saturated Fat 7 g35%

Trans Fat 0 g

Cholesterol

Sodium 1373 mg57.21%

Total Carbohydrates 62 g20.7%

Dietary Fiber 11 g44%

Sugars 19 g

Protein 22 g44%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet