Black Bean Soup with Rice and Sherry |
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Prep Time: 480 Minutes Cook Time: 480 Minutes |
Ready In: 960 Minutes Servings: 6 |
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Takes a very long time -- but it's worth it. Ingredients:
1 cup dry black beans |
1 quart beef broth |
1 quart chicken broth |
1/2 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 1/2 cups uncooked white rice |
1/2 cup dry sherry |
1 small red onion, diced |
Directions:
1. Place beans in a large bowl and cover with several inches of water. Let soak 8 hours or overnight.
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.
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.
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.
5. Ladle soup into six bowls. Top with cooked rice, a spoonful of sherry and a sprinkling of red onion.
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