Black Bean Soup With Rice And Sherry Recipes

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.

Steps:

• Purée black beans in batches in a blender (use caution if beans are hot) and transfer as puréed to a 2 1/2- to 3-quart heavy saucepan. Stir in 1 cup water, Sherry, lime juice, and salt to taste, then thin soup, if necessary, to desired consistency with additional water. Bring to a simmer over moderate heat and simmer, stirring occasionally, 5 minutes.

Steps:

• In a large nonstick saucepan, saute the pepper, celery and onion in oil until tender. Add the beans, broth, tomatoes, chilies and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until thickened., Divide rice among six soup bowls; top with soup and sour cream.

Steps:

• Heat salsa in a large saucepan over medium heat, stirring frequently, for about 5 minutes.
• Stir in the beans and broth, then heat to boiling; reduce heat to low; cover and simmer 15 minutes.
• Cool slightly, then spoon half the soup into a food processor or blender and puree.
• Return the pureed soup to the saucepan and heat through. (I think this means with the other half that is not pureed so that it has some texture).
• Serve with sour cream, additional salsa, and a squeeze of lime (if using). Or stir in 1-2 tablespoons dry sherry to each bowl.

Steps:

• In Dutch Kettle, saute onion, celery, carrot, garlic, red pepper and jalepeno pepper in olive oil until soft.
• Add beans, tomatoes, corn, water, boullion broth and spices. Simmer for 30-40 minutes.
• Add instant rice to mixture. Mix well. Continue cooking 5 minutes or until rice is tender.
• Chop fresh cilantro and stir into mixture before serving. Could top with a dollop of sour cream on top and a squeeze of lime.
• Use Hunts diced tomatoes with green chilies or a similar brand. Rotel comes in a 10.5 oz can and is much spicer than Hunts. So if you use Rotel, pair it with a can of regular diced tomatoes.

Steps:

• Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain well in a colander.
• Cook bacon in a 5- to 6-quart heavy pot over moderately high heat, stirring occasionally, until golden, about 5 minutes. Transfer bacon with a slotted spoon to a small bowl and pour off all but 1 tablespoon fat from pot. Reserve 2 tablespoons chopped bacon for topping, then return remaining bacon to pot and heat over moderately high heat until hot but not smoking. Add onion, bell pepper, garlic, chile, oregano, bay leaf, and thyme and sauté, stirring frequently, until onion is softened, about 5 minutes.
• Add beans, chicken broth, and white pepper and simmer, partially covered, stirring occasionally, until beans are very tender, about 2 1/2 hours. Discard bay leaf and stir in cilantro.
• Serve soup topped with sour cream, chopped cilantro, and reserved bacon.

Steps:

• Rinse beans and place in a bowl. Cover with boiling water and set aside.
• In a saucepan of at least two-quart capacity, saute the salt pork until it just begins to brown. Add one-half cup of the onion and green pepper and continue to cook over medium heat until sauced. Add garlic and continue to cook, stirring, for another minute or so.
• Drain beans and add them to the saucepan along with three cups of water.
• Bring to a boil, lower heat and simmer, covered, for one-and-ahalf hours, until the beans are just tender. Add salt and pepper to taste, simmer uncovered for another 30 minutes, but watch carefully and stir from time to time so the beans do not stick.
• Remove one-half cup of the beans, mash or puree them and return them to the saucepan along with the sherry. Adjust seasonings if necessary and serve, topped with remaining chopped onion and sour cream.