Black Bean Bisque with Rock Shrimp Escabèche |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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An immersion blender makes quick work of pureeing the beans. 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 |
Directions:
1. 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.
2. 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.
3. 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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