SHERRIED BLACK BEAN SOUP
When I was first introduced to the Mexican author Laura Esquivel, I didn't realize who she was. After one of NTWH's performances, she told me she wanted to write on our behalf. "Are you a writer?" I queried. Much to my embarrassment, in her humility she simply answered "Yes." A fellow Jesuit whispered into my ear, "Dunderhead, she's the author and screenwriter of Like Water for Chocolate." We have since become great friends. She cooks for me often, and shows me the warmth and love of all of Mexico from her kitchen. This Sherried Black Bean Soup has a Mexican tang.
Provided by Food Network
Time 4h50m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a large, heavy saucepan, bring the beans and 4 cups of water to a boil. Boil briskly for 2 minutes, then remove from the heat and let stand, covered, for 1 hour.
- In a 5-quart Dutch oven, melt the butter. Add the onions, celery, carrot, and garlic, and cook until soft but not browned. Add the ham hock, the remaining 4 cups water, parsley, salt, cayenne pepper, cloves, mustard seed, bay leaf, and beans (with their liquid). Bring to a boil, cover, reduce heat, and simmer for about 3 hours.
- Remove the ham hocks and let cool slightly. Remove and discard bay leaf. Place about half of the beans with about 1 cup of the liquid from the soup in a blender or food processor. Process until smooth. Return the puree to the soup in the Dutch oven.
- Remove the ham from its bone and add the meat to the soup. (Discard fat, bones and skin.) Reheat the soup over medium heat. Stir in the sherry. Serve hot soup with choice of garnishes to sprinkle on top.
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KAWSAR Mojumder
[email protected]I'm a vegetarian and I love this soup. It's a great source of protein and it's so flavorful. I often serve it with a side of rice or quinoa.
Patanjalipatajali palpa Palpa
[email protected]This soup is a great way to get your kids to eat black beans. My kids loved the sweet and tangy flavor of the soup.
Nabeel Jalbani
[email protected]I made this soup in my slow cooker and it turned out great. The flavors had time to meld together and the soup was so flavorful.
Attiq Ahmad
[email protected]This soup is easy to make and it's packed with protein and fiber. It's a great meal for busy weeknights or for a healthy lunch.
Gwendel Bontemps
[email protected]I love the combination of sherry and black beans in this soup. It's a flavorful and satisfying dish that's perfect for a cold winter day.
Kashif Khan
[email protected]This soup is a great way to use up leftover black beans. I added some chopped vegetables and it was a hearty and healthy meal.
Too Day
[email protected]I made this soup for a potluck and it was a big hit. Everyone loved the unique flavor and I got several requests for the recipe.
Default 67
[email protected]I followed the recipe exactly and the soup turned out perfectly. I served it with a side of cornbread and it was a delicious and satisfying meal.
Stupe Poop
[email protected]This soup is so easy to make and it's packed with flavor. I love that I can use canned black beans, which makes it a great weeknight meal.
Asatta sheriff
[email protected]I'm not a huge fan of black beans, but this soup was so good that I ate two bowls. The sherry and spices really made the dish.
Noor Hamza
[email protected]This soup was a hit with my family! The sherry added a delicious depth of flavor and the black beans were hearty and filling. I will definitely be making this again.