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Easy recipe Easy Recipe Soupe aux Pois Rouges

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Easy recipe Easy Recipe Soupe aux Pois Rouges - about one lb kidney beans (Recipes by ingridients <a href="/search/beans">beans</a>) about two qts water (Recipes by ingridients <a href="/search/water">water</a>) ¼ lb salt, pork (Recipes by ingridients <a href="/search/pork">pork</a>)  diced about one cup finely chopped scallions, including the green tops about two sprigs parsley, minced about two sprigs fresh, thyme (Recipes by ingridients <a href="/search/thyme">thyme</a>)  minced about one bay leaf, crushed about one stalk celery, minced about one tbsp Scotch bonnet-type chile salt and black pepper to taste about one cup hot water (Recipes by ingridients <a href="/search/water">water</a>) about six individual shots dark Haitian rum (Recipes by ingridients <a href="/search/rum">rum</a>)  Directions Pick over the, beans (Recipes by ingridients <a href="/search/beans">beans</a>)  wash them, and put them into a large saucepan or stockpot. Add the water (Recipes by ingridients <a href="/search/water">water</a>) and other ingredients, except the. rum (Recipes by ingridients <a href="/search/rum">rum</a>)  Cover and bring to a boil. Easy Recipe Soupe aux Pois Rouges. Then lower the heat, and simmer for about two½ to three hours, until the beans (Recipes by ingridients <a href="/search/beans">beans</a>) are very tender. Purée the soup in a food processor or put it through a food mill. Taste and adjust the seasonings and return the soup to the pot, adding up to about one cup hot water (Recipes by ingridients <a href="/search/water">water</a>) to bring the soup to a thick, but not pasty, consistency and serve hot. At each place, serve a cordial glass of dark Haitian, rum (Recipes by ingridients <a href="/search/rum">rum</a>)  which the diners should add to their soup before tasting it.. Easy Recipe Soupe aux Pois Rouges.

about one lb kidney beans (Recipes by ingridients beans) about two qts water (Recipes by ingridients water) ¼ lb salt, pork (Recipes by ingridients pork) diced about one cup finely chopped scallions, including the green tops about two sprigs parsley, minced about two sprigs fresh, thyme (Recipes by ingridients thyme) minced about one bay leaf, crushed about one stalk celery, minced about one tbsp Scotch bonnet-type chile salt and black pepper to taste about one cup hot water (Recipes by ingridients water) about six individual shots dark Haitian rum (Recipes by ingridients rum) Directions Pick over the, beans (Recipes by ingridients beans) wash them, and put them into a large saucepan or stockpot. Add the water (Recipes by ingridients water) and other ingredients, except the. rum (Recipes by ingridients rum) Cover and bring to a boil. Easy Recipe Soupe aux Pois Rouges. Then lower the heat, and simmer for about two½ to three hours, until the beans (Recipes by ingridients beans) are very tender. Purée the soup in a food processor or put it through a food mill. Taste and adjust the seasonings and return the soup to the pot, adding up to about one cup hot water (Recipes by ingridients water) to bring the soup to a thick, but not pasty, consistency and serve hot. At each place, serve a cordial glass of dark Haitian, rum (Recipes by ingridients rum) which the diners should add to their soup before tasting it.. Easy Recipe Soupe aux Pois Rouges.

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