How To make Bajan Black Bean Soup
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.
How To make Bajan Black Bean Soup's Videos
Blood sugar drops immediately! This bean soup recipe is a real treasure!
Blood sugar levels drop immediately! This bean soup recipe is a real treasure! In this video you will learn how to prepare an incredibly tasty and healthy vegetable soup with chicken, which will help you quickly lower your blood sugar levels, quickly lose weight and saturate your body with vitamins. Making this soup is easy and simple! Your family and friends will definitely love it. Therefore, if you want to learn how to prepare a delicious and healthy soup that will help lower your blood sugar levels, be sure to watch this video.
???? 00:00 Recipe 1:
1.5 liters (6 cups) chicken broth
smoked chicken legs – 1 pc.
cannellini beans – 1 can
onion - 1 pc.
carrots – 2 pcs.
celery – 3 stalks
garlic – 3 cloves
thyme – 1 tsp.
salt – 1 tsp.
pepper to taste
green onions and parsley
???? 05:39 Recipe 2:
4 celery stalks
1 carrot
3 onion
1 peel parmesan cheese
1 bay leaf
1 liter (4 cups) water
olive oil
1 garlic clove
1 tbsp Italian seasoning
1 teaspoon dried paprika
2 cans of white beans
salt to taste
ground black pepper to taste
zest of 1 lemon
juice from half a lemon
Parmesan
parsley
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Old Fashion Bajan Beef Soup
This Hearty, Old Fashioned Vegetable Beef Soup has an incredibly rich broth and is loaded with tender chunks of beef and all the right veggies!
The beef is tender and just melts in your mouth! It's infused with wonderful flavors.
2lb beef
pig tails.
1/2 thyme
1 scallion
2 carrots
1/2 Pumpkin
1/2 a teaspoon of salt
1/2 Irish potato
1 small yellow sweet potato
1 small white sweet potato
1 small yam
1/2 cabbage
1 large onion
When mixing DUMPLING) 2 cup flour or for cornmeal dumplings 1 cup of flour and 1 cup of cornmeal.
In a cup of water add 2 tsp sugar, pinch of salt, 1/2 tsp vanilla, and a dust of nutmeg.
Watch video for instructions.
Jamaican Split Peas & Pumpkin Soup
To make this Jamaican split peas and pumpkin soup, you can use yellow or green split peas. If you just want to make pumpkin soup then leave out the split peas, but the split peas will add some protein to the soup.
In some countries, soup is often served as a starter. In Jamaican cuisine soup is mainly served as a main course. The vegetables are cooked and left whole, so you will have plenty to chew on if you make this soup.
In this video, I shared an impromptu homemade soup mix, but if you would prefer to use a store brought version Marigold sells an organic vegetable vegan bouillon powder. I will leave a link below.
Vegetables:
2 cups soaked yellow split peas
2 medium white potato
1/2 medium pumpkin
Sprigs of thyme
3 garlic clove
2 whole corn
2 medium carrots
2 small onion or 1 medium onion
Thumb size diced ginger
7 cups water
Homemade soup mix:
1/4 tsp fennel seed, pimento, fenugreek, turmeric, cayenne or chilli
1/2 tsp coriander seeds
2 tsp salt
1 tbsp + 1st rice flour
Cooking time:
Cook yellow split peas- 15 minutes
Add 1st set of veggies plus Kallo stock cube and cook for 20 minutes
Add 2nd set of veggies, dumpling, soup mix and cook for 15 minutes
Marigold Soup Mix:
????Other plant based recipes:
Jamaican Red Peas Soup:
Ackee & Butter Bean Shepherd's Pie
Jerk Portobello Mushroom and coconut rice:
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Auntie Phyllis Bajan Black Eye Peas & Rice with Smoked Chicken
A delish recipe that’s making taste buds cheer and tummies wanting more.
Ingredients: 1 Cup Black Eye Peas, 21/2 Cups Rice, 8 Cups Water, Salted Pig Tail, Onions, Tomatoes, Sweet Peppers (Green & Red), Salt(to taste), Curry, Oregano, Cilantro, Paprika (or similar spices), 1 Smoked Chicken, Carrots, Christophine, Cabbage, English Potatoes
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HAITIAN RED BEANS SAUCE WITH COCONUT MILK|| SOUS PWA ROUGE AVEK KOKOYE|| HOW TO MAKE
HAITIAN RED BEANS SAUCE WITH COCONUT MILK|| SOUS PWA ROUGE AVEK KOKOYE|| HOW TO MAKE
Ingredients
1 and 1/2 cup of dry red beans
2 garlic cloves
1/2 of a green onion (optional)
1 teaspoon of oil
104oz of water (13 cups)
2 cups of water when staring beans
Fresh Parsley
Fresh thyme
2 tablespoon of butter
1 cube of Maggie
1 tablespoon of garlic powder
1 tablespoon of onion powder
1/4 cup of epis (Best Haitian epis )
1 and 1/4 teaspoon of Adobo
1 teaspoon of salt
1 hot pepper
10 whole black pepper cloves
1 can of coconut milk
Step 1:
Clean beans and put them in a pot add 104oz of water, 1 teaspoon of oil and 2 garlic cloves cover pot and let sit over night
Step 2:
boil beans for 1 hour and 30 minutes at medium high heat 6/7 (30 extra minutes if you didn’t let it sit over night and add 2 cups of water) check your beans to see if the are cooked same way I did on the video. If they are not cooked keep boiling them until they are more water might be required.
Step 3:
When beans are cooked put the cooked beans in a blender and purée them.
Step 4:
Strain the beans using a strainer back to the pot add to cups of water to beans just like I did on the Video. Throw the beans pulp in the trash
Step 5:
Place pot on stove at medium high heat 6/7
Add parsley, thyme, butter, garlic powder, onion powder, adobo, salt, epis, poke hot pepper with black pepper cloves and add it to the pot. Let boil for 5 minutes. Once beans start boiling add 1 can of coconut milk. Let boil for 1 hour or to ur desired thickness
Serve with white rica and enjoy
Check out my other videos
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