Yield: 4 servings
|½ litre||Bacon-hickory smoked, thin sliced|
|2 cups||Chopped Onion|
|2 cups||Chopped Celery|
|1 can||Ready-to-Serve Black Beans (15 oz.)|
|½ \N||Green pepper -chopped|
|2 teaspoons||Mexican Oregano|
|⅓ teaspoon||Cayenne pepper|
|2 \N||Beef Bullion Cubes|
|½ cup||Butter or margarine|
|1 tablespoon||Worchestershire sauce|
|\N \N||Louisiana Hot Sauce to taste|
Chop bacon into 1 inch lenghts, and fry in 9 or 10" cast iron skillet until near crisp. Drain on paper towel, reserving 2 or 2 Tablespoons of the bacon grease in skillet. Over medium heat cook onions, celery and green pepper until tender.
While tay are cooking you can go ahead and dumpt the canned black beans (bean liquer and all) into a 1 or 1-½ qt. pot. Add bacon, 3 Cups water, bullion, and spices. When vegetables are done and them.
Bring to boil and reduce to simmer.
In that same cast iron skillet, melt butter or margarine and add flour.
>>> Yes, boys and girls, we are making a roux! <<< Cook flour butter mixture over low heat stirring frequently. While this is going on, the soup in the pot should reduce by about ⅓. If you time it right the soup stock will be reduced at about the same time you have a fairly dark brown roux. (The darker the better, as far as I am concerned.) This procedure should take around 30 - 45 minutes minutes.
Add foux to stock -- CAREFULLY! [ Allow roux to cool slightly before adding to soup stock, then add slowly, like maybe a ⅓ cup at a time, otherwise when that hot roux hits the surface of that stock -- unless they are at the exact same temperature and the moon is in the right phase -- your will get a bubbling DANGEROUS volcano that will decorate your kitchen and burn bare arms like hell.]
Stir in until blended well. Add worchestershire, reduce heat, cover and cook an additional 5 -10 minutes, stirring occassionaly.
Season with Louisiana Hot Sauce to taste.
Another Bud Cloyd Creation (5/23/94).
Submitted By BUD CLOYD On 09-29-94