Black Bean Soup with Rice and Sherry Recipe

Ingredients <br>- 1 cup dry black beans <br>- 1 quart beef broth <br>- 1 quart chicken broth <br>- ½ pound smoked ham hock <br>- 1 large onion, sliced <br>- 1 carrot, sliced <br>- 4 sprigs fresh parsley <br>- 2 cloves garlic <br>- 1 teaspoon ground thyme <br>- salt and pepper to taste <br>- 1 ½ cups uncooked white rice <br>- ½ cup dry sherry <br>- 1 small red onion, diced <br><p></p>Directions <br>step 1: Place beans in a large bowl and cover with several inches of water. Let soak 8 hours or overnight. <br>step 2: Drain and rinse beans and place in a large pot over medium heat with beef broth, chicken broth, ham hock, onion, carrot, parsley, garlic and thyme. Bring to a boil, then reduce heat, cover and simmer 6 to 8 hours. <br>step 3: Strain soup into a large saucepan, reserving bean mixture. Remove ham hock and discard. Puree bean mixture in a blender or food processor until smooth. Stir into reserved broth. Cook over low heat 2 hours. Season with salt and pepper. <br>step 4: In the last 20 minutes of cooking, bring 2 1/2 cups of water to a boil in a medium saucepan. Stir in rice. Reduce heat, cover and cook 20 minutes. <br>step 5: Ladle soup into six bowls. Top with cooked rice, a spoonful of sherry and a sprinkling of red onion. <br>

Ingredients
- 1 cup dry black beans
- 1 quart beef broth
- 1 quart chicken broth
- ½ pound smoked ham hock
- 1 large onion, sliced
- 1 carrot, sliced
- 4 sprigs fresh parsley
- 2 cloves garlic
- 1 teaspoon ground thyme
- salt and pepper to taste
- 1 ½ cups uncooked white rice
- ½ cup dry sherry
- 1 small red onion, diced

Directions
step 1: Place beans in a large bowl and cover with several inches of water. Let soak 8 hours or overnight.
step 2: Drain and rinse beans and place in a large pot over medium heat with beef broth, chicken broth, ham hock, onion, carrot, parsley, garlic and thyme. Bring to a boil, then reduce heat, cover and simmer 6 to 8 hours.
step 3: Strain soup into a large saucepan, reserving bean mixture. Remove ham hock and discard. Puree bean mixture in a blender or food processor until smooth. Stir into reserved broth. Cook over low heat 2 hours. Season with salt and pepper.
step 4: In the last 20 minutes of cooking, bring 2 1/2 cups of water to a boil in a medium saucepan. Stir in rice. Reduce heat, cover and cook 20 minutes.
step 5: Ladle soup into six bowls. Top with cooked rice, a spoonful of sherry and a sprinkling of red onion.

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