Recipe - Jamaican Red Bean Soup

6 Serrano or Jalapeno chiles;
chopped (I substituted 6
habs)
2 cup Dried kidney beans
1 md Onion; chopped
2 Stalks celery; chopped
One fourth pound Salt pork (I omitted this)
1 One half qt Water
Salt and pepper to taste

Date: 27 Feb 1996 21:04:06 +0900

From: "Scott Ashkenaz" s_ashken@kla.com
Since there were several (!) requests, herewith is the first wave of
recipes from the Tokyo HotLuck. Scott

From Kim (aka Dana Garvey), the only other know JCH on the list: In
preparing for the first formidable Tokyo Hotluck, I wanted to be sure what
I made would be spicy enough for everybody. Turned out many people thought
either one or the other thing I made was the spiciest that night. For me
though, the pickled habaneros stashed in our generous host's fridge did the
trick. Ate one whole WOW. Another chilehead managed to swallow his while
avoiding the seeds. Don't know how he did it, but I wanted my seeds anyway.

from The Fiery Cuisines, by Dave DeWitt & Nancy Gerlach:

Combine all the ingredients in a large pot or crock pot. Bring to a boil,
reduce the heat, and simmer for 3 hours or until the beans are done. Add
more water if necessary. Puree until smooth and strain. The soup should be
thick. Reheat the soup before serving.

Obviously, if you use canned beans, you can shorten the cooking time.
Smells great while it's cooking. Might want to consider not pureeing the
soup because it turns pink when you do, and it doesn't look that
appetizing, even though it still tastes good. To add substance and a little
more bite, I sauteed some chicken in olive oil with another chopped
habanero. If you eat some the next day, it should be a bit spicier.

CHILEHEADS DIGEST V2 #253

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.