Black Bean Soup with Rice and Sherry Recipe - Allrecipes.com
  • READY IN 16 hr

Black Bean Soup with Rice and Sherry

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"Takes a very long time -- but it's worth it."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Place beans in a large bowl and cover with several inches of water. Let soak 8 hours or overnight.
  2. 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.
  3. 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.
  4. 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.
  5. Ladle soup into six bowls. Top with cooked rice, a spoonful of sherry and a sprinkling of red onion.
Kitchen-Friendly View
  • PREP 8 hrs
  • COOK 8 hrs
  • READY IN 16 hrs
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Reviews More Reviews

Dec 21, 2008

This is the BEST Black Bean Soup I have ever had! If it was like eating gruel your beans were probably not thoroughly cooked. Excellent recipe and thanks for sharing.

 
Dec 09, 2004

Excellent! I've tried many bean soup recipes but this is the best!

 

3 Ratings

Jul 25, 2005

Felt like I was eating gruel.

 

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Nutrition

  • Calories
  • 436 kcal
  • 22%
  • Carbohydrates
  • 66 g
  • 21%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 8.6 g
  • 34%
  • Protein
  • 19.8 g
  • 40%
  • Sodium
  • 682 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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