*  Exported from  MasterCook  *

                 Dominican Republic Sausage and Bean Soup

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups                            Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Dry navy or pea beans
   8      cups          Hot water
   1      tablespoon    Salt
   1      pound         Sausage -- rolled into small
                        balls
   6      slices        Bacon -- diced
   3                    Onions -- chopped
   2                    Garlic cloves -- chopped
     1/4  teaspoon      Cayenne (or less -- to taste)
   2      tablespoons   Chili powder
   1      teaspoon      Ground cumin
   1      can           Tomato paste (6 oz)
   1                    Lemon; grated rind -- juice of
   2                    3 bananas -- peeled and sliced

In a soup kettle, cover the beans with water and add the salt.
 Bring to a rolling boil and cook for 5 minutes. Remove from heat and let stand, covered, for 1 hour.
In a skillet, cook the sausage balls until golden. Drain them on absorbent paper
 and add to beans. In remaining fat, render the bacon until crisp. 
 Drain on absorbent paper and add to the beans. Discard all but 3 tablespoons of the fat.
In the remaining fat, cover the onion and garlic until translucent.
Add the mixture to the beans. Simmer the soup, covered, for 1 hour,
 or until beans are dender.
Add the cayenne, chili powder, ground cumin, tomato paste and lemon juice and rind. 
 Add the bananas and continue cooking the soup only long enough to heat the bananas 
through. Serve soup with mixed green salad.


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