Makes 10 Servings

Beans are versatile and nutritious, and we've spiced them up with an exciting blend of ground chile peppers. Don't be afraid of the peppers, because if you prefer less heat, you can always use a smaller amount. If you can't find these same varieties where you shop, use what are available, but do use several kinds of varying heats for a rounded taste. This recipe is a great vegetarian dish or you can also add meat, if you desire.

Seasoning Mix:

3 tablespoons plus 1 teaspoon Chef Paul Prudhomme's Poultry Magic
1 tablespoon ground dried ancho chile pepper
2 teaspoons ground dried guajillo chile pepper
2 teaspoons ground dried pasilla chile pepper
2 teaspoons ground dried New Mexico chile pepper
1 teaspoon crushed red pepper flakes
1 teaspoon ground nutmeg

cup yellow cornmeal
1 pound dried black beans
5 tablespoons vegetable oil
4 cups chopped onions, in all
1 cup chopped celery
6 cups chicken stock, in all 2 cups chopped green bell peppers
1 tablespoon minced fresh garlic
cup chopped fresh cilantro

Day 1 Add enough water to the beans to cover them by 3 or 4 inches, and soak overnight in the refrigerator.

Day 2 Combine the seasoning mix ingredients in a small bowl. Toast the cornmeal in a small skillet over medium heat, stirring and shaking the pan frequently, until lightly toasted, about 3 to 5 minutes. Remove from the heat and set aside.

Drain the beans. Heat the vegetable oil in a large heavy pot (cast-iron is best) over high heat. Stir in 2 cups of the onions, all the celery, and 3 tablespoons of the seasoning mix; cover and cook for 3 minutes. Stir in 1 cup of the stock and scrape up the crust on the bottom of the pot. Add the beans, cover, and cook, occasionally scraping the bottom of the pot, for about 18 minutes. Add 2 cups more stock, scrape the pot bottom clean, and cook, stirring occasionally, for 3 minutes. Add 2 cups more stock, 2 tablespoons of the seasoning mix, the bell peppers, garlic, and the remaining 2 cups of onions. Cover and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, for about 27 minutes.

Stir in the remaining 1 cup stock and the remaining seasoning mix, cover, and simmer for 45 minutes. Stir in the toasted cornmeal and the cilantro. Cover and cook until the beans are tender, about 15 minutes.

Serve garnished with thin lemon slices, if desired.