Monique & Patrice Dauphin
1 part Crushed corn (Mais concassés)
1 part Red Beans
1 part Pureed squash (Fresh or frozen)
Bell peppers (all colours)
Hot peppers to taste (ie scotch bonnet)
Sliced sausage to garnish.
Soak the beans and corn for a few hours or overnight. In a large pot, boil the beans and the corn. In a separate pan, sauté carrots, garlic, bell peppers, celery, onion, parsley, hot peppers and shallots. Once soft, add into pot with beans and corn along with clove and thyme. Boil until beans are cooked and soup is thick. Can serve with sliced sausage.
Photo credit: Salima Punjani
Photo Credit: Jahkim (11), Isa (6) , Aza Kaöna (3) and Sabina