Black Bean Soup with Bananas | Jaques Pepin

Name: Black Bean Soup with Bananas | Jaques Pepin
Prep time: 20 min
Cook time: 4 h 30 min
Total time: 4 h 50 min
Cuisine: American
Ingredients: 1 pound dried black or turtle beans; 3 quarts water; 1/2 cup brown rice; 8 ounces pancetta or very lean unsmoked or lightly smoked bacon; 2 medium onions (12 ounces), cut into 1-inch pieces; 8 large garlic cloves, coarsely chopped (1/4 cup); 1 tablespoon herbes de Provence; 1 tablespoon chili powder; 1 14 1/2-ounce can diced tomatoes; 1 tablespoon salt (less if the pancetta or bacon is salty); 2 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 1/2 teaspoons Tabasco sauce; GARNISHES; 2 bananas; 1 tablespoon fresh lemon juice; 1/4 teaspoon freshly ground black pepper; 1/4 cup coarsely chopped fresh cilantro

7 steps

Prep:20minCook:4h 30min

Jacques Pépin shares a simple and delicious black bean soup recipe. This recipe freezes well so it's a great meal prep option. Jacques suggests blending a portion to give it a creamy consistency and shares some garnish options, including cilantro, hardboiled egg, and even his wife's favorite - sliced bananas.

Updated at: Sun, 03 Mar 2024 20:11:01 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories429.4 kcal (21%)

Total Fat14.4 g (21%)

Carbs58.7 g (23%)

Sugars6.7 g (7%)

Protein19.8 g (40%)

Sodium1211.6 mg (61%)

Fiber11.1 g (40%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 pounddried black beans

or turtle

3 quartswater

½ cupbrown rice

8 ouncespancetta

or very lean unsmoked or lightly smoked bacon

2onions

medium, cut into 1-inch pieces

¼ cupgarlic cloves

large, coarsely chopped

1 tablespoonherbes de provence

1 tablespoonchili powder

1 x 14.5 ouncecan diced tomatoes

1 tablespoonsalt

less if the pancetta or bacon is salty

2 tablespoonsolive oil

2 tablespoonsred wine vinegar

1 ½ teaspoonstabasco sauce

2bananas

1 tablespoonfresh lemon juice

¼ teaspoonfreshly ground black pepper

¼ cupfresh cilantro

coarsely chopped

Instructions

Step 1

Remove and discard any damaged beans or debris, and wash the remaining beans well in cool water. Drain the beans, place them in a bowl, cover with cold water, and soak for 3 hours.

Bowl

dried black beans1 pound

Step 2

Drain the beans, put them in a stainless steel pot with the 3 quarts water, and add the rice. Cut the pancetta or bacon into 1/4-inch cubes and add them to the pot. Bring to a boil over high heat, uncovered (this will take about 20 minutes), stirring occasionally. Skim off and discard any foam that rises to the top. Reduce the heat to very low, cover, and cook for 1 hour.

CooktopHeat

brown rice½ cup

pancetta8 ounces

dried black beans1 pound

water3 quarts

Step 3

Add the onions, garlic, herbes de Provence, chili powder, tomatoes, and salt to the pot, stir well, and bring to a boil. Reduce the heat to very low, cover, and cook for 1 1/2 hours.

CooktopHeat

garlic cloves¼ cup

onions2

herbes de provence1 tablespoon

chili powder1 tablespoon

can diced tomatoes14.5 ounce

salt1 tablespoon

Step 4

Using a hand blender, emulsify the mixture in the pot for 5 to 10 seconds. (Alternatively, remove 2 cups of the mixture, puree it in a food processor, and return it to the pot.) You want to thicken the mixture slightly while still maintaining its overall chunkiness.

BlenderMix

Step 5

Mix together the oil, vinegar, and Tabasco in a small bowl, and add to the soup.

Bowl

olive oil2 tablespoons

red wine vinegar2 tablespoons

tabasco sauce1 ½ teaspoons

To Serve

Step 6

JUST BEFORE SERVING, PREPARE THE GARNISHES: Peel the bananas and cut them into 1/4-inch-thick slices. Toss them in a small bowl with the lemon juice and pepper.