Best Sherried Black Bean Soup Recipes
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.
SHERRIED BLACK BEAN SOUP WITH CUMIN CREME FRAICHE
Steps:
- cover beans by 2" in heavy pot. bring to boil. remove from heat,cover,let stand 1 hour. drain, transfer to bowl. saute sausage till cooked through. transfer sausage to med bowl, leaving drippings. add oil to drippings;add veggies, saute till golden. add sherry and simmer till halfed. add beans, broth, hock, bay leaves and thyme. simmer till beans tender, 1 1/2 hours. discard bay leaves. transfer 2 cups beans to blender, cool slightly and puree. return to pot.add lime juice. remove hock and put meat into soup. season with salt and pepper. whisk cream with cumin. serve soup with green onion and cream.
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