This spicy black bean soup celebrates the creation of America's most popular native music: jazz. A miniature bottle of Tabasco® Sauce is included. Serves 10-12. Best seller!

Prep time: 20 minutes

Cook time: 3 hours

Contents:  black turtle beans, black-eyed peas, barley, onion, garlic, cilantro, parsley, herbs and spices.

Bourbon Street Black Bean Soup Mix

Ingredients to have on hand

Your favorite jazz CD or jazz radio station

1 ¾ qts. Cold tap or spring water

1 meaty country ham hock (1/2 – ¾ lb.)

½ lb. Andouille or zesty smoked sausage

1 spice packet (included)

1-28 oz. can whole peeled tomatoes

1 ½ c. (3 stalks) fresh celery with leaves, chopped

1 c. (1 medium) onion, chopped fresh

3 cloves garlic, pressed

1 to 2 tsp. salt (to your taste)

Fresh ground pepper to taste

½ c. dry sherry

Directions

1)   Sort through and thoroughly wash beans.  Soak beans 4 hours or overnight in water to cover by 2 inches.

2)   The next day, begin by tuning in to your favorite jazz CD or radio station.  Then, drain and rinse the beans.  In a large pot (6-8 qt. capacity) place the beans along with 1 ¾  qts. Cold water.  Cover and bring soup to a boil.  Lower heat to medium low and cook 1 hour, stirring occasionally.

3)   Add additional water if necessary to cover beans by one inch, then add ham hock, sausage, spice packet, tomatoes (including all the juice), celery, onions, garlic, salt, and pepper.  Bring to a boil.  Reduce heat to medium low, cover and cook for 1½ hours.  Relax, and turn up the music!

4)   Remove ham hock and sausage.  Add ½ cup sherry wine.  Immediately discard bones and fat and dice meats fine.  Return meats to soup and simmer 30 minutes.  Stir and refrigerate overnight.

Vegetarian Version:  In place of the meats, add 1-2 cups sweet corn at step #3.

Heat and serve the next day with dollop of sour cream, grated sharp cheddar cheese, chopped green onions, or fresh cilantro, and, of course, some cool jazz.  Enjoy!

Serves 8-10.  Freezes beautifully.

Contents:  black turtle beans, black-eyed peas, barley, onion, garlic, cilantro, parsley, herbs and spices.