Black Bean Bisque with Fried Honey Black Beans

 

INGREDIENTS

4 cups black beans
1 pound smoked ham hocks
8 ounces stock fish
¼ cup brandy
¼ cup wine
1 tablespoon butter
¼ cup heavy cream
1 pound green onions
4 ounces garlic
4 ounces dried thyme
4 ounces dried rosemary
4 ounces dried bay leaves
1 teaspoon cameroon or cayenne pepper

 
 

 
 

INSTRUCTIONS

BROTH
Melt butter on medium heat. Add dice onions and garlic, brown. Lower heat, add smoked ham hocks, stock fish. Deglaze with brandy, then bring up to medium high. Add water, chopped onions, chopped garlic, thyme, rosemary, bay leaves, pepper and salt. Bring to a boil. Add beans, cook until tender. Simmer on low heat for 20 minutes. Strain beans.

ROUX
Melt butter on medium heat. Whisk in flour until amber.

BISQUE
Add roux to broth on medium low. Add cream, let thicken.

HONEY FRIED BEANS
Glaze cooked beans with honey. Flash fry.

Serve together.