Black-Bean Soup With Avocado Salsa |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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We have black beans at least once a week, here at the home but this sounds fantastic! It looks awesome! How can it be bad? Ingredients:
6 cups drained and rinsed canned black beans (three 19-ounce cans) |
4 cups canned low sodium chicken broth or 4 cups homemade stock |
2 tablespoons cooking oil |
1 onion, chopped |
1 1/2 teaspoons salt |
crushed red pepper flakes, to taste |
1/2 cup dry sherry |
1 teaspoon fresh ground black pepper |
2 avocados, preferably hass, cut into 1/2-inch dice |
1/4 cup chopped fresh cilantro or 1/4 cup flat leaf parsley |
6 radishes, halved and sliced thin |
2 tablespoons lime juice |
Directions:
1. Combine 3 cups of the beans and 1 cup of chicken broth in a blender or food processor and puree until smooth.
2. In a large saucepan, heat the oil over moderate heat.
3. Add the onion and 1 teaspoon of the salt and cook, stirring frequently, until the onion is soft, about 5 minutes.
4. Increase the heat, add the sherry, and boil until reduced to approximately 1/4 cup, about 3 minutes.
5. Add the bean puree, 1/2 teaspoon of the pepper, and the remaining 3 cups of chicken broth and 3 cups of beans.
6. Simmer until hot, about 5 minutes.
7. Meanwhile, in a small bowl, combine the avocados, cilantro, radishes, lime juice, and the remaining 1/2 teaspoon each of salt and pepper.
8. Mix gently.
9. Spoon the soup into bowls and top with the salsa.
10. *If the radishes aren't perfectly crisp, soak them in a bowl of ice water. A few minutes of shock may be just enough to revive them.
11. ** With this black-bean soup, a dry amontillado is a natural.
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