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Black Bean Bisque with Rock Shrimp Escabèche

  • 8servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 pound smoked bacon, chopped

  2. 1 cup chopped yellow onion

  3. 1/2 cup chopped celery

  4. 1/2 cup chopped carrot

  5. 1 pound dried black beans, rinsed

  6. 1 teaspoon ground cumin

  7. 1 teaspoon chili powder

  8. 2 tomatoes, quartered

  9. 1 1/2 tablespoons chopped chipotle pepper in adobo sauce

  10. 1 1/2 teaspoons salt

  11. 1 tablespoon sherry vinegar

  12. 1/2 cup heavy cream

  13. Rock Shrimp Escabèche

Instructions Jump to Ingredients ↑

  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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