2 hrs 30 mins
1 hr 30 mins
Cooking Beast's Note:
This is unusual soup comes from the Dominican Republic. It can be made with firm bananas instead of the plantains, which makes it sweeter. It ends up being something like chile con carne with bananas, and it's terrific. The recipe is adapted from The One-Dish Cookbook by Robert Ackart (1975).
My Private Note
Units: US | Metric
- 1 lb dried navy beans or 1 lb great northern bean
- 1 cup water
- 1 lb sweet sausage, rolled into small balls
- 3 slices bacon
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1/4 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 (6 ounce) can tomato paste
- 1 lemon (grated rind and 1 tablespoon. juice )
- 2 -3 bananas, ripe but firm, peeled and sliced (or 2 ripe plantains)
- 1Place beans in a soup pot. cover with water, add salt, and boil for 5 minutes. Remove from heat, cover, and let stand for at least an hour.
- 2In a skillet cook bacon until crisp. Remove bacon, pat dry on paper towls, and add to beans.
- 3Brown sausage balls in bacon fat and add to beans.
- 4Cook onion and garlic in remaining fat until translucent. Add to beans.
- 5Cover beans mixture and simmer for one hour or until beans are tender.
- 6Add the remaining ingredients except the bananas, cover, and simmer for 30 more minutes.
- 7Add bananas just long enough to warm through but not get mushy. If you're using plantains, you should add those in with the spices and tomato paste to cook through.
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Nutritional Facts for Sausage and Bean Soup With Plantains
Serving Size: 1 (299 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 461.6
- Calories from Fat 88
- Total Fat 9.7 g
- Saturated Fat 3.3 g
- Cholesterol 25.4 mg
- Sodium 705.0 mg
- Total Carbohydrate 65.9 g
- Dietary Fiber 21.5 g
- Sugars 12.5 g
- Protein 31.8 g