Evening Edge
What’s For Dinner?
DEL.ICIO.USBridgetown Grill's Black and White Soup
Rate this recipe: (average rating = 4.00 with 13 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
From the menu of . . . Bridgetown Grill
3316 Piedmont Road N.E., Atlanta
404-266-1500
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
Ingredients:
-
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
Instructions:
In a large stockpot, combine black beans, onion, green pepper, salt, onion powder, garlic powder, black pepper, sugar, oil and water. Bring to a boil, reduce heat to low, cover and simmer for 3 to 4 hours, or until beans are very tender. Check every hour to be sure water is not evaporating; if necessary, add water. Transfer soup to a food processor and puree until smooth. Adjust seasonings if necessary.
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.
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.
Notes:
He suggests substituting your favorite black bean soup recipe or, if time is of the essence, using two cans of high-quality beans (Greif suggests Goya brand), cooked with 1/2 to 1 cup chicken stock. The restaurant uses a white cheese not available in supermarkets, but he suggests substituting Velveeta to get a smooth, creamy sauce. He likes to top the soup with a garnish of salsa, picante sauce, sour cream or red onion.
Nutrition:
Per serving: 532 calories (percent of calories from fat, 39), 32 grams protein, 49 grams carbohydrates, 14 grams fiber, 23 grams fat, 69 milligrams cholesterol, 1,470 milligrams sodium.
More recipes like this:
Recipes in the same category:ATL restaurant recipes
Recipes from: Bridgetown Grill