Black Bean Soup with Rice and Sherry recipe
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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
Nutrition Info
- 436.2 caloriescarbohydrate: 66 gcholesterol: 25.7 mgfat: 9.3 gfiber: 8.6 gprotein: 19.8 gsaturatedFat: 3.2 gservingSize: -sodium: 682 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Black Bean Soup with Rice and Sherry
Directions
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Place beans in a large bowl and cover with several inches of water. Let soak 8 hours or overnight.
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.
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.
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.
Ladle soup into six bowls. Top with cooked rice, a spoonful of sherry and a sprinkling of red onion.