Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Onion | 1 medium (110g) | 44 |
| Rum | 1/2 oz (15ml) | 32 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Scotch | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb Kidney Beans
- 2 qts Water
- ¼ lb Salt Pork, diced
- 1 c finely chopped Scallions, including the green tops
- 2 sprigs Parsley, minced
- 2 sprigs fresh Thyme, minced
- 1 Bay leaf, crushed
- 1 stalk Celery, minced
- 1 t scotch Bonnet-Type Chili
- Salt and Black pepper to taste
- 1 c hot Water
- 6 individual shots dark Haitian rum
Directions
Pick over the beans, wash them, and put them into a large saucepan or stockpot.
Add the water and other ingredients, except the rum.
Cover and bring to a boil.
Then lower the heat, and simmer for 2 1/2 to 3 hours, until the beans are very tender.
Purée the soup in a food processor or put it through a food mill.
Taste and adjust the seasonings and return the soup to the pot, adding up to 1 cup hot water to bring the soup to a thick, but not pasty, consistency and serve hot.
At each place, serve a cordial glass of dark Haitian rum, which the diners should add to their soup before tasting it.
Category:Haitian Recipes
Category:Haitian Soups