Submitted by lcioban on Tue, 07/21/2009 - 6:28pm
 
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Cheesy Spicy Cuban Black Bean Bisque

Ingredients

4 cups Imagine Bistro Cuban Black Bean Bisque

½ cup shredded Munster cheese

1 cup corn bread croutons

¼ cup cilantro leaves for garnish

Jalapeño Corn Bread

Makes one loaf

1½ cup of Arrowhead Mills Yellow Corn Meal

1 cup of Arrowhead Mills Enriched Unbleached White Flour, sifted

1/3 cup of Hain Pure Foods Organic Sugar

1 tablespoon baking powder

1 teaspoon of Hain Sea Salt

1 ½ cups of milk

1 ½ stick unsalted butter, melted and cooled

2 eggs lightly beaten

2 tablespoons of jalapeno pepper seeded and chopped finely

½ tsp of cayenne pepper

Directions

  1. Preheat oven to 400 F
  2. Generously butter a 9x5x3 loaf pan
  3. In a medium bowl combine the milk, eggs, and butter.
  4. In a mixing bowl combine the corn meal, flour, sugar, cayenne pepper and baking powder using a paddle and blend in the jalapeno, milk mixture until batter is just moistened. Do not over mix.
  5. Pour batter into the loaf pan and bake in the center of the oven for 35 to 40 minutes until golden and skewer comes out clean.
  6. Cool in the pan on wire rack for 5 minutes and turn out on to wire rack and cool completely.
  7. Cut a couple of slices about ½ inch thick and cut again into cubes about one cup.
  8. Over a medium high flame heat black bean soup in a medium size pan, ladle into four bowls.
  9. Sprinkle with croutons and top with shredded cheese. Place under the broiler until cheese has melted and has golden spots.
  10. Top with cilantro leafs and serve.
Serves: Serves 4