Black Bean Soup with Sweet Jalapeno Cornbread

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BLACK BEAN SOUP with SWEET JALAPENO CORNBREAD

Serves 6-8

6 slices bacon, chopped

1 medium yellow onion, chopped

½ red bell pepper, chopped

½ orange bell pepper, chopped

½ yellow bell pepper, chopped

3 stalks celery, chopped

4 cans black beans, partially drained

1 can Rotel tomatoes with juice

1 cup chicken stock

½ teaspoon cumin

½ teaspoon garlic powder

Salt and pepper to taste

In the bottom of a 5.5qt dutch oven or heavy-bottomed pot, saute bacon until brown and crispy. Remove to a paper towel-lined tray and reserve fat in the pot. Saute onion, peppers, and celery in reserved bacon fat until tender. Stir in beans, tomatoes, stock, and seasonings. Allow to simmer for at least 20 minutes to develop flavor. In the meantime, make the cornbread. Serve with sour cream, shredded cheese, chopped scallions, and crisped bacon pieces.

-for the cornbread-

⅓ cup crisco shortening

1 cup yellow cornmeal

1 cup flour

¼ cup sugar

A scant 1 teaspoon salt

1 teaspoon baking powder

2 teaspoons baking soda

1 large egg

1 ¼ cup buttermilk

2-3 Tbls jarred chopped jalapenos

Put crisco in an 8-10” cast iron skillet and put in the oven while the oven preheats to 400F. Combine the dry ingredients. Stir in egg and buttermilk. Carefully remove hot skillet and pour melted crisco into the batter. Stir and pour back into the skillet. Spread out. Bake 18-20 minutes until golden brown.

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