Prep 1 hr
Cook 1 hr 30 mins
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).
- 453.59 g dried navy beans or 453.59 g great northern bean
- 236.59 ml water
- 453.59 g sweet sausage, rolled into small balls
- 3 slice bacon
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1.23 ml cayenne pepper
- 4.92 ml chili powder
- 4.92 ml ground cumin
- 170.09 g can tomato paste
- 1 lemon (grated rind and 1 tablespoon. juice )
- 2-3 bananas, ripe but firm, peeled and sliced (or 2 ripe plantains)
- Place 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.
- In a skillet cook bacon until crisp. Remove bacon, pat dry on paper towls, and add to beans.
- Brown sausage balls in bacon fat and add to beans.
- Cook onion and garlic in remaining fat until translucent. Add to beans.
- Cover beans mixture and simmer for one hour or until beans are tender.
- Add the remaining ingredients except the bananas, cover, and simmer for 30 more minutes.
- Add 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.