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Black Bean Bisque with Rock Shrimp Escabèche

Black Bean Bisque with Rock Shrimp Escabèche
Photo by Ray Kachatorian

Ingredients

  • Rock Shrimp Escabèche
  • 1 tablespoon sherry vinegar
  • 1 ½ teaspoons salt
  • 1 pound dried black beans, rinsed
  • ½ pound smoked bacon, chopped
  • ½ cup heavy cream
  • 1 ½ tablespoons chopped chipotle pepper in adobo sauce
  • + 6 more ingredients
    • ½ cup chopped celery
    • 1 cup chopped yellow onion
    • 1 teaspoon ground cumin
    • 2 tomatoes, quartered
    • 1 teaspoon chili powder
    • ½ cup chopped carrot

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 ...

View full recipe at My Recipes

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