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.
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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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