Jamaican Red Bean Soup Recipe
Jamaican Red Bean Soup Notes
This recipe comes to us courtesy of Jimmy Bannos and John DeMers from their cookbook, "The Heaven on Seven Cookbook. Where It's Mardi Gras All the Time!"
- 2 tablespoons unsalted butter
- 1 cup yellow onion, diced
- 2 teaspoons Roasted-Garlic Puree
- 3 cups canned red kidney beans, rinsed and drained
- 4 cups chicken stock
- 1 1/2 teaspoons dry rub jerk seasoning
- 3/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon ground habanero chile powder
- 1/8 teaspoon ground coriander
- pinch, ground allspice
- 1/2 cup Tasso ham, small diced
- 1/2 cup shredded pickled pork or shredded smoked pork shoulder butt,
- 1 1/2 cups heavy whipping cream
- 5 teaspoons cornstarch (mixed with 5 teaspoons water)
Serves / Yields
Melt the butter in a 3-quart saucepan over medium-high heat. Add the onion and garlic puree and saute for 2 minutes, stirring frequently. Add the beans and 1 cup of the stock and bring to a boil. Reduce the heat to medium-low and simmer for 8 minutes.
Carefully transfer the contents of the pan to a food processor or blender and puree until smooth. (Place a folded dish towel over the top of the blender to prevent hot liquid from splashing out.) Return the puree to the saucepan.
Add the remaining stock, jerk seasoning, salt, pepper, habanero chile powder, coriander, and allspice; bring to a simmer over medium-low heat, stirring occasionally, and simmer for 10 minutes.
Add the ham and pork and cook for 5 minutes. Stir in the cream, mixing thoroughly, and heat through. Whisk in the cornstarch mixture and simmer for 1 minute.
In the islands, most folks call red kidney beans "red peas." In New Orleans, red beans and rice are a staple. This red bean soup is actually a nifty way to use up leftover red beans, or you can start from scratch, as we do here. Either way, don't be shy about the jerk seasoning.