Black Bean Bisque with Rock Shrimp Escabèche

Black Bean Bisque with Rock Shrimp Escabèche Recipe
Photo: Ray Kachatorian; Styling: Heather Chadduck
An immersion blender makes quick work of pureeing the beans.

Yield:

Makes 8 servings

Recipe from


Ingredients

1/2 pound smoked bacon, chopped
1 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 pound dried black beans, rinsed
1 teaspoon ground cumin
1 teaspoon chili powder
2 tomatoes, quartered
1 1/2 tablespoons chopped chipotle pepper in adobo sauce
1 1/2 teaspoons salt
1 tablespoon sherry vinegar
1/2 cup heavy cream

Preparation

Cook bacon in a large Dutch oven until crisp. Reserve 2 tablespoons drippings in pan; drain bacon on paper towels, and reserve for another use. Add onion, celery, and carrot, and cook 5 minutes or until vegetables are tender. Add 2 1/2 quarts water, black beans, and next 4 ingredients, and bring to a boil.

Reduce heat to medium, and cook at a brisk simmer, skimming any foam, 1 1/2 hours or until beans are tender. Add salt and vinegar during last 5 minutes.

Remove from heat, and stir in cream. Puree using an immersion blender. Top each serving with a spoonful of Rock Shrimp Escabèche.

Note:

Rolando Cruz-Taura,

March 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note