- Prep Time
- 20 mins
- Total Time
- 1 h 30 m
- Serves
- Serves 8
Ingredients
- 1/2
- dried red beans
- 227
- 0
- water as needed
- 0
- 3
- bay leaves
- 0
- 1
- each dried thyme, dried oregano
- 5
- 1/2
- each cayenne pepper, black pepper
- 3
- 0
- water
- 1.5
- 1
- smoked ham hock or 1 ½ cups (375 mL) sliced smoked bacon
- 0
- 1
- small diced celery
- 250
- 1
- small diced onion
- 250
- 1
- small diced green pepper
- 250
- 2
- cloves garlic
- 0
- 1
- spicy dry cured sausage, such as chorizo, sliced on the bias at ¼ inch (6 mm) thick, about 1 cup (250 mL)
- 0
- 0
- sea salt and pepper to taste
- 0
- 2
- cooked Basmati Rice
- 500
Method
- Step 1
- Soak the beans in water overnight and drain. Combine the bay leaves and spices in a small jar with a tight lid and keep in a cupboard until needed.
- Step 2
- In a heavy pot combine the; 1 ½ L (1500mL) of water with the beans, spices, ham hock, vegetables and garlic. Bring to a boil, reduce to a simmer and cook for 50 minutes.
- Step 3
- Remove the ham hock from the pot; separate the meat, discarding the bone, skin and cartilage. Dice the meat and add it back into the pot with the chorizo sausage and simmer stirring often until the beans are very tender, about 20 minutes longer. You may need to add a little more liquid to prevent the beans from burning.
- Step 4
- Let cool slightly, adjust the seasoning to taste and serve over steamed Basmati rice.
Tips
J’ai fait cuire le potage le temps minimum requis pour extraire les saveurs de l’os de jambon; plus le potage cuit longtemps, meilleur il sera. Il ne faut simplement pas ajouter les patates douces trop tôt, car elles se désagrégeront. Une cuisson à la mijoteuse serait parfaite.
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Nutritional Facts Per Serving
- Calories:
- 390
- Fat:
- 20 g
- Saturated Fat:
- 7 g
- Carbs:
- 32 g
- Fibre:
- 8 g
- Cholesterol:
- 45 mg
- Protein:
- 19 g
- Sodium:
- 360 mg
- Potassium:
- 202