In 2-quart saucepan over medium heat, cook bacon until crisp. Remove to paper towels to drain. Spoon off all but 1 tablespoon drippings. In hot drippings, cook carrot, celery and onion until tender. In covered blender or food processor, blend cooked vegetables, 1-1/2 cans of the beans and 1 cup of the broth until smooth. Return bean mixture to saucepan. Add remaining beans, remaining broth, lime juice, cumin and reserved bacon. Heat through. Serve topped with Chili Pesto and Tomato-Corn Salsa.
Makes 4-1/2 cups or 5 servings.
In covered blender or food processor, blend all ingredients until smooth. Makes 1 cup.
In a small bowl, combine all ingredients. Let stand 30 minutes before serving. Makes 1 cup.
Gumbos, Soups, Chowders
Cajun Country -- New Iberia, Louisiana