I share Jacques’ sentiment that you should cook for those you love; for me, a love letter is a plate of food. Food that has been prepared with passion. Making a dish from Jacques’ book, a recipe that originated from his Cuban father-in-law, is an honor. I’m making my version of it, beginning with my quick, 3-minute cornbread, cooked in the microwave.

Black Bean Soup “Augier”

Category

Category name

Serves

8

For the Bacon Bits

Ingredients

  • 8 ounces bacon, cut into thin julienne

Method

  1. Render bacon slowly in a non-stick pan until crisp, about 5 minutes. Strain and reserve the fat. Transfer the bacon bits to a paper towel lined tray; reserve.

For the Bacon Fat Cornbread

Ingredients

  • ½ cup all-purpose flour
  • ½ cup fine cornmeal
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 2 eggs
  • ¾ cup milk
  • ½ teaspoon salt
  • 2 tablespoons bacon fat

Method

  1. Blend all ingredients in a blender until smooth. Fill a coffee cup halfway with batter. Microwave on high for 90 seconds. Carefully tap the mug on the counter to remove from mug. Cool on rack until serving. Repeat until all batter is used.

For the Soup

Ingredients

  • ½ pound dried black beans, soaked in water for 1 to 2 hours
  • 1 russet potato, peeled and diced
  • 1 cup diced onion
  • 1 cup chopped tomatoes
  • 2 tablespoons smoked paprika
  • 1 small bunch fresh thyme
  • ½ cup olive oil
  • 1½ – 2 quarts chicken stock or water
  • 4 cloves garlic, chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Hot sauce, to taste

Method

  1. Heat a 4-quart sauce pot on medium heat. Add olive oil and when hot, add the onions and sweat until translucent, about 2 minutes. Add the paprika and tomatoes and cook until everything is soft and well incorporated. Add the potatoes and beans; cook an additional 3 minutes. Add the stock and thyme. Reduce the heat to low and simmer gently until the beans are tender, 1 to 2 hours. Taste and season with salt and pepper and a few drops of your favorite hot sauce. Using an immersion blender, blend lightly or transfer to a blender and pulse quickly.

For the Soft Boiled Eggs

Ingredients

  • 4 eggs

Method

  1. Bring a pot of water to a boil over high heat. Using a ladle, gently immerse the eggs. Lower the heat to a simmer and cook for 6 minutes. Remove from stove, drain and run under cold water until the eggs are able to be handled; peel carefully.

To Serve

Ingredients

  • Soft boiled eggs, shelled and halved
  • Slices of cornbread
  • Shaved chives
  • Fresh corn kernels, optional
  • Red wine vinegar
  • Extra virgin olive oil

Method

  1. Place a slice of cornbread in the middle of a warm bowl. Brush with bacon fat and sprinkle with bacon bits. Arrange the egg halves on top and sprinkle with chives. Place the corn, if available, around the plate. Drizzle in some oil and vinegar. Gently ladle in the soup. Serve immediately.