Black Bean Soup with Rice and Sherry Tasty Recipes

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Black Bean Soup with Rice and Sherry

"Takes a totally long time -- however it's well worth it."

Ingredients :

1 cup dry black beans
1 quart beef broth
1 quart bird broth
1/2 pound smoked ham hock
1 massive onion, sliced
1 carrot, sliced
four sprigs sparkling parsley
2 cloves garlic
1 teaspoon ground thyme
salt and pepper to flavor
1 1/2 cups uncooked white rice
half cup dry sherry
1 small red onion, diced

Instructions :

Prep : 8H	Cook : 6M	Ready in : 16H

Place beans in a huge bowl and cowl with numerous inches of water. Let soak eight hours or overnight.
Drain and rinse beans and location in a huge pot over medium warmness with beef broth, chook broth, ham hock, onion, carrot, parsley, garlic and thyme. Bring to a boil, then reduce heat, cowl and simmer 6 to eight hours.
Strain soup right into a massive saucepan, booking bean combination. Remove ham hock and discard. Puree bean mixture in a blender or food processor until clean. Stir into reserved broth. Cook over low heat 2 hours. Season with salt and pepper.
In the last 20 mins of cooking, carry 2 half of cups of water to a boil in a medium saucepan. Stir in rice. Reduce heat, cowl and cook 20 mins.
Ladle soup into six bowls. Top with cooked rice, a spoonful of sherry and a sprinkling of pink onion.

Notes :

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