2 cups Black Beans
1 cup Diced onion
3 tablespoons Canola oil
1 ea Carrot Diced
1 ea celery stalk Diced
6 cups Chicken Broth
1 ea ham hocks
1 teaspoon Thyme
1/4 cup Dry sherry
Instructions
THE NIGHT BEFORE, place beans in a bowl, cover with 3 inches of water and soak at least 8 hours or up to 10. Or, for a quick-cook method, place beans in hot water for 1 hour before continuing with the recipe. Combine onion and oil in a 2-quart pot over medium heat on top of the stove and cook, stirring occasionally, for 5 minutes. Add the carrot and celery and cook another 5 minutes. Add the drained beans, stock, ham hock, thyme. Cover, increase heat to high and bring to a boil. Decrease heat to low and cook, covered, for 1 1/2 hours. Place beans and liquid in a food processor or blender and puree until smooth. Pour the puree back into the pot and add lemon juice and sherry. Place a dollop of sour cream in each soup bowl and sprinkle with some chopped fresh dill. Pour the piping hot soup at the table.
This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.
Yields: 12 Servings
notes:
Cuisine:
Main Ingredient:
BigOven -- Easy to use recipe organizer
for Windows
www.bigoven.com
