From the Essential Pépin tv series, Episode 120: Souper Soups For Supper
I have created several versions of black bean soup through the years, but this one, flavored with pancetta and finished with bananas, ranks at the top of my list of favorites. —Jacques Pépin
Serves 8 to 10
1 pound dried black or turtle beans
3 quarts water
1/2 cup brown rice
8 ounces pancetta or very lean unsmoked or lightly smoked bacon
2 medium onions (12 ounces), cut into 1-inch pieces
8 large garlic cloves, coarsely chopped (1/4 cup)
1 tablespoon herbes de Provence
1 tablespoon chili powder
1 14 1/2-ounce can diced tomatoes
1 tablespoon salt (less if the pancetta or bacon is salty)
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 1/2 teaspoons Tabasco sauce
GARNISHES
2 bananas
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/4 cup coarsely chopped fresh cilantro