RCI-VG.004.1286.001
Spanish Black Bean Soup
Canned beans help to short cut the cooking process and turns out wonderfully in this filling soup Spanish Black Bean Soup
Prep10 min
Cook8 min
Total18 min
Servings4
Difficultyadvanced
Ingredients
- 2 tablespoons
- fresh onions or frozen onions2 cupsabout 2 medium yellow onions
- frozen bell peppers1 cupstir-fry mixed red, green, and yellow peppers; do not thaw
- Spanish ham or prosciutto⅓ cupfinely diced
- garlic1 cloveminced
- 1 large
- dried thyme½ teaspooncrumbled
- ¼ teaspoon
- (1 lbs) cans black beans2 unitwith their liquid
- 1 unit
- 3 tablespoons
- 1 unit
- 1 unit
- leftover cooked rice3 cupsreheated
- hard-cooked eggs2 largepeeled and chopped
- Italian parsley4 tablespoonscoarsely chopped
Method
1
Heat extra-virgin olive oil in a large pot or Dutch oven over medium heat for about 1 minute until shimmering.
2
Add the diced onions and sauté for 5-6 minutes, stirring occasionally, until softened and beginning to turn translucent.
6 minutes
3
Stir in the frozen bell peppers (without thawing), diced Spanish ham, and minced garlic; cook for 2-3 minutes until fragrant.
3 minutes
4
Add the bay leaf, dried thyme, and ground coriander; stir well to coat the vegetables with the spices and cook for 1 minute.
1 minutes
5
Pour in the two cans of black beans with their liquid and the beef broth, then add the dry sherry and stir to combine.
1 minutes
6
Bring the soup to a simmer over medium-high heat, then reduce heat to medium-low and simmer gently for 15-20 minutes to allow flavors to meld.
18 minutes
7
Season the soup with salt and ground black pepper to taste, stirring to incorporate.
1 minutes
8
Remove and discard the bay leaf before serving.
1 minutes
9
Divide the reheated leftover rice among four serving bowls, creating a bed in each bowl.
1 minutes
10
Ladle the hot black bean soup over the rice in each bowl.
1 minutes
11
Top each serving with a generous portion of chopped hard-cooked eggs and Italian parsley, then serve immediately.