Red Pea Bisque with Rum Flambé

Name: Red Pea Bisque with Rum Flambé
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters (1/2 stick) butter; 6 Tbsps high-quality dark rum; 296 milliliters dried kidney beans; 1 Tbsp dry Sherry; 2 Tbsps chopped fresh chives; 1 garlic clove, chopped; 946 milliliters (or more) low-salt chicken broth; 1 medium onion, coarsely chopped; 1 fresh thyme sprig; 118 milliliters canned unsweetened coconut milk

You can never have too many main course recipes, so give Red Pe From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up thyme sprig, rum, kidney beans, and a few other things to make it today.

Instructions

Melt butter in heavy large pot over medium heat.

Ingredients you will need

Butter

Equipment you will use

Pot

Add onion, garlic, and thyme; sauté until onion is soft, about 8 minutes.

Ingredients you will need

Garlic

Onion

Thyme

Add 4 cups broth, coconut milk, and beans; bring to boil. Reduce heat to medium-low, cover, and simmer until beans are tender, stirring occasionally, 1 1/4 to 1 3/4 hours.

Ingredients you will need

Coconut Milk

Beans

Broth

Remove thyme sprig.

Ingredients you will need

Thyme

Set aside scant 1 cup of beans. Working in batches, purée remaining mixture in blender until smooth. Return soup to same pot; add reserved beans and Sherry. (Can be made 1 day ahead. Cover; chill.) Bring to simmer, thinning with broth if desired; keep warm.

Ingredients you will need

Sherry

Beans

Broth

Soup

Equipment you will use

Blender

Pot

Place rum in heavy small skillet. Bring to simmer. Carefully ignite rum. When flames subside, divide soup among 6 bowls, drizzle with rum, sprinkle with chives, and serve.

Ingredients you will need

Chives