Black Bean Soup With Rice And Sherry Recipe
Ingredients

• 1 cup dry black beans, rinsed
• 4 cups beef broth
• 4 cups chicken broth
• 1/2 pound smoked ham hock
• 1 large yellow onion, sliced
• 1 carrot, sliced
• 4 sprigs parsley
• 2 cloves garlic
• 1 teaspoon ground thyme
• Salt
• Pepper
• 3 cups hot cooked rice
• 1/2 cup dry sherry
• 1 small red onion, chopped

Directions
Place beans in large bowl. Cover with water; soak overnight. Drain beans; discard water. Place beans in large stockpot. Add broths, ham hock, yellow onion, carrot, parsley, garlic and thyme. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 6 to 8 hours, stirring occasionally. Strain soup into large saucepan, re­ serving bean mixture and discarding ham hock. Puree bean mixture, in batches, in blender or food processor. Stir bean mixture into broth. Cook over low heat 2 hours more, stirring occasionally. Season to taste with salt and pepper. Ladle soup into bowls. Top with rice, sherry and red onion.