Black-Bean Soup with Sherry and Lime |
|
 |
Prep Time: 25 Minutes Cook Time: 125 Minutes |
Ready In: 150 Minutes Servings: 4 |
|
I happen to love cream Sherry and prefer the touch of sweetness it gives to this soup, but medium-dry also adds a dash of sophistication. Finished with a squeeze of lime and served with wedges of warm corn bread, this soup makes a satisfying weeknight meal. Ingredients:
4 1/2 cups kemp's black beans , including liquid |
1 to 2 cups water |
1 1/2 tablespoons sherry (cream or medium-dry), or to taste |
1 tablespoon fresh lime juice, or to taste |
accompaniment: skillet corn bread |
Directions:
1. Purée black beans in batches in a blender (use caution if beans are hot) and transfer as puréed to a 2 1/2- to 3-quart heavy saucepan. Stir in 1 cup water, Sherry, lime juice, and salt to taste, then thin soup, if necessary, to desired consistency with additional water. Bring to a simmer over moderate heat and simmer, stirring occasionally, 5 minutes.
2. Cooks' note: Soup can be made ahead and chilled, uncovered, until completely cooled, then covered up to 5 days, or frozen 3 months. Reheat over low heat, thinning with water as necessary.
|
|