Black Bean Soup with Rice and Sherry

Name: Black Bean Soup with Rice and Sherry
Prep time: 16 h
Cook time: 16 h
Total time: 16 h
Yield: 6
Cuisine: Global
Ingredients: 946 milliliters beef broth; 172 grams dry black beans; 1 carrot, sliced; 946 milliliters chicken broth; 120 milliliters dry sherry; 4 sprigs fresh parsley; 2 cloves garlic; 1 teaspoon ground thyme; 1 large onion, sliced; 1 small red onion, diced; 6 servings salt and pepper to taste; 227 grams smoked ham hock; 278 grams uncooked white rice

Black Bean Soup with Rice and Sherry requires about 16 hours from start to finish. This recipe serves 6. This main course has 560 calories, 23g of protein, and 10g of fat per serving. A mixture of beef broth, ground thyme, rice, and a handful of other ingredients are all it takes to make this recipe so delicious. It can be enjoyed any time, but it is especially good for Winter. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Place beans in a large bowl and cover with several inches of water.

Ingredients you will need

Beans

Water

Equipment you will use

Bowl

Let soak 8 hours or overnight.

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.

Ingredients you will need

Chicken Broth

Beef Broth

Ham Hock

Parsley

Carrot

Garlic

Beans

Onion

Thyme

Equipment you will use

Pot

Strain soup into a large saucepan, reserving bean mixture.

Ingredients you will need

Soup

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Salt And Pepper