Hot Soup and Homemade Bread in 35 Minutes? Yes, It's Possible.

This article from the Wall Street Journal discusses a recipe for black bean soup with cornbread and molasses butter. The recipe is provided by chef Dominica Rice-Cisneros, known for applying fine-dining techniques to Mexican classics. The cornbread is slightly sweet and can be customized with scallions, corn, or cheese. The black bean soup is made with canned beans, cumin, and fresh cilantro for flavor. The dish is served with molasses butter and garnished with cilantro and sour cream. The recipe takes a total of 35 minutes to prepare and serves four people. [Extracted from the article]