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Photo: Ray Kachatorian; Styling: Heather Chadduck Photo by: Photo: Ray Kachatorian; Styling: Heather Chadduck

Black Bean Bisque with Rock Shrimp Escabèche

An immersion blender makes quick work of pureeing the beans.

Coastal Living MARCH 2009

  • Yield: Makes 8 servings

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
  • Rock Shrimp Escabèche

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.

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Black Bean Bisque with Rock Shrimp Escabèche recipe

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