Dean Fearing’s Texas Black Bean and Jack Cheese Soup (for 2-4)


This week Jay pays tribute to Dean Fearing, the legendary Texas chef and author of “The Mansion on Turtle Creek Cookbook.” Jay’s version of Fearing’s Black Bean and Jack Cheese soup comes in two parts: first, the savory black bean soup prepared with onion, celery, sweet peppers, carrots, garlic, cilantro, cumin, and vegetable stock, cooked long, slow and pureed. Part two: a Monterey jack bisque made with shallots, celery, garlic, parsley, white wine (or flat beer) and light cream. The two soups are packaged separately; to serve, reheat soups individually, then ladle into bowls one at a time (see photo.) Gently swirl – and eat!