Lima bean soup with charred vegetables and crispy smoked pork
Rick Bayless · ♥ 725 likes · 24.1K views · 25 min video
Read about lima, butter and gigante beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole parsnips
- carrots
- smoked pork hock
Cut up a couple of parsnips and some carrots and brown them on a flat griddle or heavy pan to char.
Charring parsnips and carrots
Cut through and peel off the skin of the smoked pork hock, cut the meat off the bone, pull or cut it into small pieces, and fry until crispy.
- leeks
- guero or xcatique or hot banana chilies
Slice the leeks, leaving the tough tops. Stem the chilies, cut them open halfway, cut out the seed pod and veins, and slice.
- butter
In the same pot over medium, melt the butter and cook the leeks and chilies, stirring regularly, until completely tender, 10 to 12 minutes.
- 1 quart chicken broth
- lima beans
Scrape into a blender jar with a quart of chicken broth and half the lima beans (defrost frozen ones); blend to a smooth puree.
Return to the pot, add the charred parsnips and carrots and the other half of the lima beans, and simmer over medium heat a few minutes.
- water
- salt
Thin with a little water to the consistency of a light cream soup and season with salt.
- Mexican queso anejo
- cilantro leaves
Ladle into wide bowls; top with the crispy pork, a sprinkle of queso anejo and cilantro leaves.