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Recipe: Black Bean Soup With Rice And Sherry
Similar Categories: Black, Bean, Soup, Rice, Sherry
1 cup dry black beans, rinsed
4 cups beef broth
4 cups chicken broth
1/2 pound smoked ham hock
1 large yellow onion, sliced
1 carrot, sliced
4 sprigs parsley
2 cloves garlic
1 teaspoon ground thyme
Salt
Pepper
3 cups hot cooked rice
1/2 cup dry sherry
1 small red onion, chopped
Place beans in large bowl. Cover with water; soak overnight. Drain beans;
discard water. Place beans in large stockpot. Add broths, ham hock, yel low
onion, carrot, parsley, garlic and thyme. Bring to a boil over high heat.
Reduce heat to low. Cover and simmer 6 to 8 hours, stirring occasionally.
Strain soup into large saucepan, re serving bean mixture and discarding ham
hock. Puree bean mixture, in batches, in blender or food processor. Stir
bean mixture into broth. Cook over low heat 2 hours more, stirring
occasionally. Season to taste with salt and pepper. Ladle soup into bowls.
Top with rice, sherry and red onion. Makes 6 servings.
4 cups beef broth
4 cups chicken broth
1/2 pound smoked ham hock
1 large yellow onion, sliced
1 carrot, sliced
4 sprigs parsley
2 cloves garlic
1 teaspoon ground thyme
Salt
Pepper
3 cups hot cooked rice
1/2 cup dry sherry
1 small red onion, chopped
Place beans in large bowl. Cover with water; soak overnight. Drain beans;
discard water. Place beans in large stockpot. Add broths, ham hock, yel low
onion, carrot, parsley, garlic and thyme. Bring to a boil over high heat.
Reduce heat to low. Cover and simmer 6 to 8 hours, stirring occasionally.
Strain soup into large saucepan, re serving bean mixture and discarding ham
hock. Puree bean mixture, in batches, in blender or food processor. Stir
bean mixture into broth. Cook over low heat 2 hours more, stirring
occasionally. Season to taste with salt and pepper. Ladle soup into bowls.
Top with rice, sherry and red onion. Makes 6 servings.
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