Dean Fearing’s Texas Black Bean and Jack Cheese Soup (for 2+)
This week Jay pays tribute to Dean Fearing, the legendary Texas chef and author of “The Mansion on Turtle Creek Cookbook.” Dean’s recipe for Black Bean and Jack Cheese soup has two parts: first, a savory black bean soup is prepared with onion, celery, sweet peppers, carrots, garlic, cilantro, cumin, chili powder, black beans, and crushed tomatoes, slow-cooked and pureed. Part 2: the Monterey cheese bisque is made with shallots, celery, garlic, parsley, white wine, and light cream. The two soups are packaged separately; to serve, reheat each soup individually, then ladle the black bean bisque into a bowl followed by the cheese soup/condiment. (See photo.) Gently swirl – and eat!
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