Black Bean Soup
Makes 10 Servings
1 pound dried black beans
Seasoning Mix:
3 tablespoons plus 1 teaspoon Chef Paul Prudhomme's Poultry Magic®
1 tablespoon ground dried ancho chile pepper
2 teaspoons ground dried guajillo chile pepper
2 teaspoons Chef Paul Prudhomme's Magic Pasilla Chile Pepper
2 teaspoons Chef Paul Prudhomme's Magic New Mexico Chile Pepper
1 teaspoon crushed red pepper flakes
1 teaspoon ground nutmeg
¼ cup yellow cornmeal
5 tablespoons vegetable oil
4 cups chopped onions, in all
1 cup chopped celery
6 cups chicken stock, in all
2 cups chopped green bell peppers
1 tablespoon minced fresh garlic
¼ cup chopped fresh cilantro
Day 1 - Add enough water to the beans to cover them by 3 or 4 inches,
and soak overnight in the refrigerator.
Day 2 - Combine the seasoning mix ingredients in a small bowl.
Toast the cornmeal 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.
Drain the beans. Heat the vegetable oil in a large heavy pot (cast-iron is best)
over high heat. Stir in 2 cups of the onions, all the celery, and 3 tablespoons
of the seasoning mix; 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 about 18 minutes. Add 2 cups more
stock, scrape the pot bottom clean, and cook, stirring occasionally, for 3 minutes.
Add 2 cups more stock, 2 tablespoons of the seasoning mix, the bell peppers, garlic,
and the remaining 2 cups of onions. Cover and bring to a boil. Reduce the heat to
low and simmer, stirring occasionally, for about 27 minutes.
Stir in the remaining 1 cup stock and the remaining seasoning mix, cover, and simmer
for 45 minutes. Stir in the toasted cornmeal and the cilantro. Cover and cook until
the beans are tender, about 15 minutes.
Serve garnished with thin lemon slices, if desired.
Copyright © 1995 by Chef Paul Prudhomme
All Rights Reserved
PO Box 23342, New Orleans, Louisiana 70183-0342
Phone (504) 731-3590 ~ Fax (504) 731-3576 or email to: info@chefpaul.com
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