What’s For Dinner?
Bridgetown Grill's Black and White Soup
(First star is lowest, fourth star is highest)
From the menu of . . . Bridgetown Grill
3316 Piedmont Road N.E., Atlanta
Q: Several years ago my husband and I fell in love with Bridgetown Grill's Black and White Soup. My attempts to duplicate the dish have failed miserably.
- Veronica R. Johnson, Atlanta
A: This soup, featuring a layer of black beans topped with a spicy cheese sauce, is a frequently requested recipe. Like many restaurant dishes, it uses specialty ingredients not available to home chefs. Kenny Greif, executive corporate chef at Bridgetown Grill, has tried to break it down to a user-friendly recipe, even recommending replacements and shortcuts.
Hands on time: 25 minutes Total time: 4 hours and 25 minutes Serves: 6
1 pound dry black beans, picked through and rinsed
1 small onion, chopped
1 small green pepper, chopped
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon granulated sugar
2 teaspoons oil
5 cups water
1/4 cup sliced jalapenos (drained if canned), or to taste
1 cup whole milk
1/2 teaspoon habanero sauce or hot sauce, or to taste
1 pound Velveeta cheese, cut in small pieces
In a food processor, puree jalapenos until finely diced. In a large microwavable container, combine milk, hot sauce and cheese. Microwave for 3 minutes and stir until cheese sauce is smooth. Return to microwave for another 2 minutes and stir until sauce is totally smooth. Add jalapenos and stir to combine.
In individual bowls, place 1 cup bean soup and 1/2 cup cheese sauce.