Black Bean Soup with Rice and Sherry

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Revision as of 16:04, 4 February 2011 by Carrolbot (talk) (Robot: Changing Category:Chicken broth Recipes)
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Makes 6 servings



  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.