Soupe aux Pois Rouges

== Ingredients ==
* 1 lb kidney beans
* 2 qts water
* ¼ lb salt pork, diced
* 1 cup finely chopped scallions, including the green tops
* 2 sprigs parsley, minced
* 2 sprigs fresh thyme, minced
* 1 bay leaf, crushed
* 1 stalk celery, minced
* 1 tbsp Scotch bonnet-type chile
* salt and black pepper to taste
* 1 cup hot water
* 6 individual shots dark Haitian rum
== Directions ==
# Pick over the beans, wash them, and put them into a large saucepan or stockpot.
# Add the water and other ingredients, except the rum.
# Cover and bring to a boil.
# Then lower the heat, and simmer for 2½ to 3 hours, until the beans are very tender.
# Purée the soup in a food processor or put it through a food mill.
# Taste and adjust the seasonings and return the soup to the pot, adding up to 1 cup hot water to bring the soup to a thick, but not pasty, consistency and serve hot.
# At each place, serve a cordial glass of dark Haitian rum, which the diners should add to their soup before tasting it.
Category:Haitian Soups
Category:Kidney bean Recipes
Category:Salt pork Recipes
Category:Recipes that need photos
Category:Scotch bonnet Recipes
Category:Dark rum Recipes
Category:Green onion Recipes