Soupe aux Pois Rouges

Soupe aux Pois Rouges Recipe from Haiti | Ingredients and How to Make

Region / culture: Haiti | Preparation time: 15 minutes | Cooking time: 3 hours | Servings: 6

Introduction

Soupe aux Pois Rouges is a traditional Haitian soup made with kidney beans and flavored with salt pork, herbs, and spices. This hearty and flavorful soup is a staple in Haitian cuisine and is often enjoyed as a comforting and satisfying meal.

History

Soupe aux Pois Rouges has been a popular dish in Haiti for generations. It is often served during special occasions and celebrations, as well as on Sundays as a traditional family meal. The soup is believed to have originated from French and African influences, combining local ingredients with cooking techniques brought over by colonizers and enslaved Africans.

Ingredients

1 lb (454 g) kidney beans
2 qt (1.89 liters) water
0.25 lb (113 g) salt pork, diced
1 cup finely chopped scallions, including the green tops
2 sprigs parsley, minced
2 sprigs fresh thyme, minced
1 bay leaf, crushed
1 stalk celery, minced
1 tbsp scotch bonnet-type chile
salt and black pepper to taste
1 cup hot water
6 individual shots dark Haitian rum

How to prepare

Pick over the beans, wash them, and place them into a large saucepan or stockpot.
Add the water and other ingredients, except the rum.
Cover the pot and bring it to a boil.
Then reduce the heat and let it simmer for 2.5 to 3 hours, until the beans are very tender.
Purée the soup using a food processor or pass it through a food mill.
Taste the soup and adjust the seasonings as needed. Return it to the pot and add up to 1 cup of hot water to achieve a thick, but not pasty, consistency.
Serve the soup hot.
For each serving, provide a cordial glass of dark Haitian rum. Diners should add the rum to their soup before tasting it.

Variations

For a vegetarian version of Soupe aux Pois Rouges, omit the salt pork and use vegetable broth instead of water for added flavor.
Add diced carrots, bell peppers, or tomatoes to the soup for extra vegetables and a burst of color.
Experiment with different herbs and spices, such as cumin, coriander, or paprika, to customize the flavor profile of the soup.

Cooking Tips & Tricks

Soaking the kidney beans overnight can help reduce cooking time and improve digestibility.

- Be sure to simmer the soup slowly to allow the flavors to develop and the beans to become tender.

- Adjust the seasonings to your taste preferences, adding more or less chile and black pepper as desired.

- Serving the soup with a shot of dark Haitian rum adds a unique and flavorful twist to the dish.

Serving Suggestions

Serve Soupe aux Pois Rouges hot with a shot of dark Haitian rum on the side for each diner to add to their soup. Garnish with fresh parsley or thyme for a pop of color and flavor. Enjoy this hearty soup as a main course with crusty bread or rice on the side.

Cooking Techniques

Simmer the soup slowly to allow the flavors to develop and the beans to become tender.

- Purée the soup using a food processor or pass it through a food mill for a smooth and creamy texture.

- Adjust the seasonings as needed to achieve the perfect balance of flavors in the soup.

Ingredient Substitutions

Substitute the kidney beans with black beans or pinto beans for a different flavor and texture.

- Use bacon or pancetta instead of salt pork for a smoky and savory twist on the soup.

- Replace the chile with hot sauce or cayenne pepper for a spicier version of the dish.

Make Ahead Tips

Prepare the soup in advance and store it in an airtight container in the refrigerator for up to 3 days.

- Reheat the soup on the stovetop or in the microwave before serving, adding additional water as needed to adjust the consistency.

- Stir in a splash of rum just before serving to enhance the flavor of the soup.

Presentation Ideas

Serve Soupe aux Pois Rouges in individual bowls garnished with a sprig of fresh parsley or thyme. - Pair the soup with a side of rice, plantains, or fried dumplings for a complete and satisfying meal. - Serve the soup with a shot of dark Haitian rum on the side for a traditional and flavorful dining experience.

Pairing Recommendations

Pair Soupe aux Pois Rouges with a crisp green salad or steamed vegetables for a balanced and nutritious meal.

- Enjoy the soup with a side of fried plantains or sweet potatoes for a touch of sweetness and texture.

- Serve the soup with a glass of red wine or a fruity cocktail for a festive and enjoyable dining experience.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

- Reheat the soup on the stovetop over low heat, stirring occasionally, until warmed through.

- Add additional water as needed to adjust the consistency of the soup before serving.

Nutrition Information

Calories per serving

Each serving of Soupe aux Pois Rouges contains approximately 300 calories, making it a satisfying and filling meal option. Enjoy this hearty soup as a main course or as part of a multi-course meal for a delicious and nutritious dining experience.

Carbohydrates

Each serving of Soupe aux Pois Rouges contains approximately 30 grams of carbohydrates, primarily from the kidney beans and vegetables in the soup. Carbohydrates provide energy and fiber, making this soup a filling and nutritious meal option.

Fats

The salt pork in Soupe aux Pois Rouges adds richness and flavor to the dish, contributing to the overall fat content. Each serving contains approximately 10 grams of fat, with saturated fats from the pork. Enjoy this soup in moderation as part of a balanced diet.

Proteins

Kidney beans are a good source of plant-based protein, providing approximately 15 grams per serving of Soupe aux Pois Rouges. Protein is essential for muscle growth and repair, making this soup a satisfying and nourishing meal option.

Vitamins and minerals

Soupe aux Pois Rouges is rich in vitamins and minerals, including vitamin C, vitamin A, iron, and potassium. These nutrients support immune function, vision health, and overall well-being. Enjoy this soup as part of a varied and balanced diet to benefit from its nutritional value.

Alergens

This recipe contains pork as an ingredient, which may be allergenic to some individuals. Be mindful of any dietary restrictions or allergies when preparing and serving Soupe aux Pois Rouges. Consider substituting the salt pork with a plant-based alternative for a vegetarian or vegan version of the soup.

Summary

Soupe aux Pois Rouges is a nutritious and flavorful soup made with kidney beans, salt pork, herbs, and spices. This traditional Haitian dish is rich in carbohydrates, fats, proteins, vitamins, and minerals, making it a well-rounded and satisfying meal option. Enjoy this soup as part of a balanced diet to benefit from its nutritional value and delicious taste.

Summary

Soupe aux Pois Rouges is a delicious and nutritious Haitian soup made with kidney beans, salt pork, herbs, and spices. This hearty and flavorful dish is rich in carbohydrates, fats, proteins, vitamins, and minerals, making it a well-rounded and satisfying meal option. Enjoy this traditional soup with a shot of dark Haitian rum for a unique and flavorful dining experience.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Soupe aux Pois Rouges. It was a cold winter day, and I was visiting a small village in the south of France. I had always been passionate about cooking and loved to explore new flavors and ingredients. As I wandered through the village market, I stumbled upon a small stall selling fresh vegetables and herbs. The vendor, a kind old woman with a twinkle in her eye, caught my attention and beckoned me over.

"Bonjour, ma chère! Would you like to try some of my homemade soupe aux pois rouges?" she asked, gesturing towards a steaming pot on her stove. The rich aroma of the soup filled my nostrils, and I couldn't resist. I eagerly accepted a bowl and took a sip. The flavors exploded in my mouth - the earthy taste of the peas, the smoky notes of the bacon, and the subtle hint of herbs and spices. It was unlike anything I had ever tasted before.

I begged the old woman for the recipe, but she simply smiled and shook her head. "I'm sorry, ma chère, but this recipe has been passed down through my family for generations. It is a closely guarded secret." Disappointed but determined, I made a mental note of the ingredients and flavors and vowed to recreate the soup in my own kitchen.

Back at home, I set to work experimenting with different combinations of peas, herbs, and spices. I spent hours simmering the soup, adjusting the seasonings, and tasting the results. Finally, after countless attempts and tweaks, I managed to capture the essence of that unforgettable soup from the village market. The flavors were just right - hearty, comforting, and bursting with warmth.

Over the years, I continued to refine the recipe, adding my own personal touch and variations. I shared the soup with friends and family, who raved about its delicious taste and begged for the recipe. But I remained tight-lipped, honoring the old woman's tradition of secrecy.

As time went on, I learned more about the history and origins of Soupe aux Pois Rouges. It turns out that the soup has its roots in the rural countryside of France, where it was a staple dish for farmers and laborers. Made with simple, humble ingredients like dried peas, bacon, onions, and herbs, the soup was nourishing, filling, and perfect for warming up on cold winter days.

I also discovered that each family had their own unique take on the recipe, passed down from generation to generation. Some added carrots or potatoes for extra heartiness, while others used different herbs and spices to enhance the flavor profile. The variations were endless, but the core elements of the soup remained the same - the earthy peas, the savory bacon, and the fragrant herbs.

As I continued to make and share my version of Soupe aux Pois Rouges, I felt a deep connection to the long line of cooks and food lovers who had come before me. I imagined the old woman in the village market, stirring her pot of soup with a knowing smile, passing on her culinary heritage to a new generation of cooks.

Today, whenever I make Soupe aux Pois Rouges, I think of that cold winter day in the south of France and the sense of anticipation I felt when I first discovered the recipe. I cherish the memories of learning and experimenting, of tasting and refining, of sharing and savoring. And I am grateful for the gift of cooking and the joy of nourishing others with a simple, humble bowl of soup.