Black Bean Soup with Rice and Sherry
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Description
Makes 6 servings.
Ingredients
- 1 cup black beans
- 1/2 pound smoked Ham hock
- 1 large Onion, sliced
- 1 carrot, sliced
- 4 sprigs parsley
- 2 cloves garlic
- 1 teaspoon ground thyme
- 4 cups beef broth
- 4 cups chicken broth
- salt and ground black pepper to taste
- 3 cups cooked rice
- 1/2 cup dry sherry
- 1 small red onion, chopped, rinsed
Directions
Cover Beans with water. Soak overnight. Drain Beans and place in large stockpot. Add Ham hock, Onion, carrot, parsley, garlic, thyme, beef broth and chicken broth; bring to boil. Reduce heat; simmer, covered, 6 to 8 hours. Strain soup and discard Ham hock. Puree remaining bean mixture in food processor or blender. Add to liquid and continue cooking, uncovered, for 2 hours. Season with salt and pepper, if desired. Pour soup into bowls. Garnish with rice, sherry and red onion.
Categories: Caribbean Recipes | Soups | Recipes | Thyme Recipes | Parsley Recipes | Chicken broth Recipes | Pepper Recipes | Beef broth Recipes | Red onion Recipes | Garlic Recipes | Carrot Recipes | Water Recipes | Onion Recipes | Rice Recipes | Salt Recipes | Ham Recipes | Black bean Recipes | Sherry Recipes | Fresh Beans Recipes
