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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Angeliz Garcia
[email protected]This soup was bland and boring. I wouldn't make it again.
Lucky Khan
[email protected]Meh.
MD:FOGOR AILL
[email protected]This soup was a bit too spicy for my taste. I think I'll use less chili powder next time.
Isaiah Ngetich
[email protected]I'm not a big fan of sherry, but I really enjoyed this soup. The sherry flavor was subtle and the soup was very flavorful. I would definitely make it again.
Kawku Raphael
[email protected]This soup is just what I needed on a cold winter day. It's hearty, flavorful, and easy to make. I will definitely be making this again.
JAYCEE Dexter
[email protected]I made this soup for a potluck and it was a big hit! Everyone loved it. I will definitely be making it again.
Saad Shinwari
[email protected]This soup was easy to make and very tasty. I used vegetable broth instead of chicken broth and it was still very flavorful. I will definitely be making this again.
Sarita Mangarti
[email protected]I'm not a big fan of black beans, but I really enjoyed this soup. The sherry and spices really made the soup flavorful. I would definitely make it again.
Romaine Sewell
[email protected]This soup is amazing! It's so flavorful and hearty. I love the combination of the black beans, sherry, and spices. I will definitely be making this again.
Dragons TV
[email protected]I made this soup for dinner last night and it was delicious! I used canned black beans, but I think next time I'll try using dried beans. I also added a bit of chopped cilantro to the soup, which gave it a nice fresh flavor.
Lamar Youness
[email protected]This soup was just okay. I found it to be a bit bland and the sherry flavor was too strong for my taste. I wouldn't make it again.
Aj Sili
[email protected]I've made this soup a few times now and it's always a winner. It's easy to make and always comes out delicious. I like to add a little extra spice to mine, but that's just personal preference.
s4turn
[email protected]This soup was a hit! I made it for a party and everyone loved it. The sherry added a nice depth of flavor and the black beans were hearty and filling. I will definitely be making this again.