Black Bean Soup


Makes 10 servings


2 tablespoons yellow corn meal
½ pound bacon, diced
4 cups chopped onions, in all
1 cup chopped celery
3 tablespoons Chef Paul Prudhomme's Fajita Magic®, in all
8 cups chicken stock, in all
1 pound dried black beans
2 teaspoons chili powder
1 teaspoon kosher salt
1 teaspoon ground nutmeg
2 cups chopped green bell peppers
1 tablespoon minced fresh garlic
2 tablespoons chopped fresh cilantro
1 teaspoon Chef Paul Prudhomme’s Magic Pepper Sauce®
1 tablespoon light brown sugar, well packed
1 tablespoon lime juice

How To Prepare

Toast the corn meal in a small skillet over medium heat, stirring and shaking the pan frequently, until lightly toasted, about 3 to 5 minutes. Remove from the heat and set aside.

Fry the bacon in a large heavy pot (cast iron is best) over high heat, stirring occasionally, until golden brown, about 7 to 9 minutes. Stir in 2 cups of the onions, the celery, and 2 tablespoons of Fajita Magic®; cover and cook for 3 minutes. Stir in 1 cup of the stock and scrape up the crust on the bottom of the pot. Add the beans, cover, and cook, occasionally scraping the bottom of the pot, for 10 about minutes. Then add the remaining stock, Fajita Magic®, chili powder, Kosher salt, nutmeg, bell peppers, garlic, and onions. Cover and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for about 2 hours and 45 minutes. Stir in the toasted corn meal, cilantro, Magic Pepper Sauce®, brown sugar, and lime juice. Cover and cook until the beans are tender, about 15 to 20 minutes. Serve garnished with thin lime slices or a dollop of sour cream.

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