Black Bean Soup with Rice and Sherry

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Description[edit]

Makes 6 servings

Ingredients[edit]

Procedures[edit]

  1. Cover beans with water.
  2. Soak overnight.
  3. Drain beans and place in large stockpot.
  4. Add ham hock, onion, carrot, parsley, garlic, thyme, beef broth and chicken broth; bring to boil.
  5. Reduce heat; simmer, covered, 6 to 8 hours.
  6. Strain soup and discard ham hock.
  7. Puree remaining bean mixture in food processor or blender.
  8. Add to liquid and continue cooking, uncovered, for 2 hours.
  9. Season with salt and pepper, if desired.
  10. Pour soup into bowls.
  11. Garnish with rice, sherry and red onion.