Black Bean Soup with Rice and Sherry

Description

Makes 6 servings

Ingredients

• 1 cup black beans
• ½ pound smoked ham hock
• 1 large onion, sliced
• 1 carrot, sliced
• 4 sprigs parsley
• 2 cloves garlic
• 1 teaspoon ground thyme
• 4 cups beef broth
• 4 cups chicken broth
• salt and ground black pepper to taste
• 3 cups cooked rice
• ½ cup dry sherry
• 1 small red onion, chopped, rinsed

Directions

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.