So, today y’all are gonna get a freebie. Imma give ya one of my recipes. It’s a soup I call “red soup” or if your fancy “potage rouge,” and it can be served hot or cold, though it tastes better hot. It’s also vegan, if you want to add meat you can, but I don’t have the money for meat. This recipe is my intellectual property, do not reprint without permission.
Red Soup (potage rouge)
- 1 pound dried red beans
- 2 small eggplants (aubergines), Rough chop
- 3 large beefsteak tomatoes, cut into wedges
- 1 bunch spring onions, ¼” slice
- 1 carrot, peeled, fine chop
- 3 red or orange scotch bonnet or Habanero peppers, superfine dice, seeds included
- 2 12 oz Michelob Amber bock beers
- 1 12 oz can Tomato paste
- Salt to taste
Authors note: for sauteing use either canola or light olive oil. Do not use flavored oils or extra virgin olive oil as they break down under long cooking times or high heat and become bitter. Don’t use butter either, the flavor will clash with what we’re cooking. You can use bacon grease or pancetta, if you want, but that ain’t my style. If you have good non-stick pots, you will not need oil.
Soak beans for 2 days, changing the water after the first day. Depending on the quality of your beans, they may start to sprout, but probably won’t. Drain and rinse beans and set aside.
Over medium heat, saute onions for 1 minute.
Add carrots and eggplant. Saute for 2-3 minutes more.
Add tomatoes. Cook until enough liquid comes out of the vegetables to almost cover them.
Pour in beers and add peppers and beans.
Bring to a low boil. (Simmer)
Add tomato paste.
Bring back to a low boil. (Simmer)
Cook for at least 1 hour.
Test beans to see if they are tender, if not, continue cooking.
Once beans are tender, add salt to taste. Do not salt before this, if you do, your beans will be tough.
Offer fresh ground pepper at the table. Do not add pepper before hand, it will become bitter if you over cook it.
Serve with the grain of your choice for a complete protein. I prefer sourdough bread or brown rice.