Best Sherried Black Beans With Saffron Rice Recipes

Sherried Black Bean Soup image

Provided by Food Network

Time 4h50m

Yield 8 servings

Number Of Ingredients 16

1 pound dried black beans, rinsed and drained
8 cups water
2 tablespoons butter or margarine
2 medium onions, chopped
1 stalk celery, thinly sliced
1 medium carrot, shredded
1 clove garlic, minced or pressed
1 ham hock (about 1 pound)
1/4 cup chopped fresh parsley leaves
1 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon whole cloves
1/8 teaspoon mustard seed
1 bay leaf
1/3 cup dry sherry
Thinly sliced green onions, crumbled crisp bacon, sour cream, sieved hard-cooked egg, and thin lemon slices, for garnish

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.

Tex-Mex Black Beans & Saffron Rice image

Provided by HeatherFeather

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 (5 ounce) packages saffron rice mix, plus ingredients to prepare rice according to package directions (such as Mahatma brand)
1 (10 1/2 ounce) can diced tomatoes with mild green chilies (such as Ro-tel mild or spicy)
1 (15 ounce) can black beans, drained and rinsed well
1/4 cup sour cream, to taste
1/4 cup shredded cheddar cheese, to taste
2 tablespoons fresh cilantro leaves, chopped (optional)

Steps:

Prepare the saffron rice according to the package directions,using the amount of oil/butter and water as indicated on the package (I usually use olive oil).
While the rice is cooking, rinse& drain the black beans in a mesh strainer to remove all the sludgey canning liquid and dump them into a small saucepan.
Pour the entire contents of the diced tomatoes w/chili peppers,liquid and all,into the same pan with the beans and stir to combine.
Cover the saucepan with lid,turn on the heat to low, and let bean mixture heat while the rice cooks, stirring occasionally- it should be ready when the rice is done.
When the rice is fully cooked, pour it into a deep, medium sized casserole dish.
Pour bean mixture into the center of the rice, leaving a border of the yellow rice peeking out arounds the sides.
Place the sour cream in the center of the bean mixture in a dollop as a garnish (you can use more if you like).
Sprinkle shredded Cheddar cheese over the top of the sour cream and over the beans.
Sprinkle with cilantro leaves (optional) if you like and serve immediately.
NOTE: If you don't have access to canned diced tomatoes with chilis, then you can substitute an equal amount of chunky salsa, if you like.
You may wish to provide a bowl of additional sour cream as well as a bowl of more cheese for guests to add extra to each serving, but it isn't necessary.