RCI-VG.004.0966.001

Soupe aux Pois Rouges

Name: Soupe aux Pois Rouges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Haitian
Ingredients: 1 lb kidney beans; 2 unit qts water; ¼ lb salt pork (diced); 1 cup finely chopped scallions (including the green tops); 2 sprigs parsley (minced); 2 sprigs fresh thyme (minced); 1 unit bay leaf (crushed); 1 stalk celery (minced); 1 tbsp Scotch bonnet-type chile; 1 unit salt and black pepper to taste; 1 cup hot water; 6 unit individual shots dark Haitian rum

Soupe aux Pois Rouges from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

kidney beans
1 lb
qts water
2 unit
salt pork
diced
¼ lb
finely chopped scallions
including the green tops
1 cup
parsley
minced
2 sprigs
fresh thyme
minced
2 sprigs
bay leaf
crushed
1 unit
celery
minced
1 stalk
Scotch bonnet-type chile
1 tbsp
salt and black pepper to taste
1 unit
hot water
1 cup
individual shots dark Haitian rum
6 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Soupe aux Pois Rouges

Ingredients

Method

What Makes This Variant Distinct