15 Bean Soup
I discovered this fantastic soup whilst visiting some family friends in Jacksonville, Florida, USA in about 1998. We were there for Christmas and New Year, visiting Disney World with our kids and grandparents. The less said about Disney World, the better... It was a delight to get away to the charming town of Jacksonville where we stayed in a characteristic wood clad B & B, run by Betty Sue, a traditional southern lady. This is the dish that we sat down to upon our arrival, after quite a long drive from Orlando.
Bear in mind that this recipe is a version of the original which we tasted in Jacksonville. Because it isn't possible to buy the actual American 15 bean mix (Hurst's HamBeens Cajun 15 Bean Soup) in the UK, we have to make do with our own customised selection of beans and we also make up our own spice mix, which we reckon is pretty darn good. I have included a recipe for the spice mix below.
This soup tastes much better the day after it is cooked, so you need to soak the beans 2 days ahead of time.
1lb 4oz bean soup mix + 1/2 lemon *
1 to 2 medium onions
2-3 large garlic cloves
2 celery sticks, chopped large
1 large parsnip, chopped large or 1/4 swede
2 to 3 pints of chicken stock
1 oz. smoked cajun powder mix (below)
Juice of 1 lemon
Large piece of smoked bacon/ham joint
1 can of chopped tomatoes
1 chorizo sausage, sliced
Put the beans in a large bowl and wash several times. Soak in cold water overnight.
The next day, drain the beans several times, making sure the water runs clean. Put in the large soup pot, add 1/2 a lemon, cover with water and bring to the boil. Cook with lid on for about an hour, keeping an eye on them - they may need further time to soften up. They are ready when you can mash the beans with the back of a spoon.
When they are soft, drain away most of the liquid, but reserve about 3/4 to a pint of the bean liquid in the Pyrex jug. Add 2 to 3 pints of chicken stock to the beans, the can of tomatoes, the piece of bacon, the lemon juice and the bean liquid. Add the cajun spice mix as well.
In the wok, fry the garlic, onions, celery and parsnip/swede till soft. Add to the soup, and bring to the boil. After about half an hour, take the ham out and cut in to several smaller pieces. Simmer for about 1 hour, making sure that the vegetables do not get too soft and that the beans are properly cooked - remove the 1/2 lemon. When they are ready, turn off the heat and leave in a nice cold place (or the fridge) till the next day.
Remove the skin from the chorizo sausage - it doesn't help the flavour of the soup at all! Cut medium to thick slices, fry on each side till browned (no need to use any oil for frying), drain off excess fat and add to the soup.
The quantities above should make enough for 2 days of eating. Serve with warm crusty bread, garlic bread or pitta bread.
Cajun Spice Mix
2 tsps paprika
1 tsp chilli
1 tsp cumin
1/4 tsp black pepper
Smoked pimenton (to taste)
Fresh oregano
Fresh parsley
Fresh thyme
2 bay leaves
* I have been told that if you add half a lemon to beans whilst cooking them, that it can help aid digestion and prevent flatulence... could be an old wife's tale but it does seem to help.