Black Bean Soup with Rice and Sherry Best Family Recipes

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Saturday, November 26, 2016

Black Bean Soup with Rice and Sherry

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

Ingredients :

1 cup dry black beans
1 quart pork broth
1 quart bird broth
half of pound smoked ham hock
1 big onion, sliced
1 carrot, sliced
4 sprigs sparkling parsley
2 cloves garlic
1 teaspoon ground thyme
salt and pepper to flavor
1 half cups raw white rice
half of cup dry sherry
1 small purple onion, diced

Instructions :

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

Place beans in a massive bowl and cowl with numerous inches of water. Let soak 8 hours or in a single day.
Drain and rinse beans and vicinity in a big pot over medium warmness with beef broth, fowl broth, ham hock, onion, carrot, parsley, garlic and thyme. Bring to a boil, then lessen heat, cover and simmer 6 to eight hours.
Strain soup right into a massive saucepan, reserving bean combination. Remove ham hock and discard. Puree bean combination in a blender or meals processor till clean. Stir into reserved broth. Cook over low warmth 2 hours. Season with salt and pepper.
In the final 20 mins of cooking, deliver 2 half of cups of water to a boil in a medium saucepan. Stir in rice. Reduce warmth, cover and cook 20 minutes.
Ladle soup into six bowls. Top with cooked rice, a spoonful of sherry and a sprinkling of pink onion.

Notes :

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