A thick and hearty black bean soup with bacon, ham and brown rice, seasoned with cayenne, cumin, seasoned salt, white wine and sherry.

Black Bean Soup

2 pounds dry black beans
1/4 cup vegetable oil
1/2 pound bacon
1/2 pound ham, diced
8 onions, chopped
7 garlic cloves, crushed
7 celery ribs, chopped
3 cups uncooked brown rice
1/2 teaspoon cayenne pepper
1 teaspoon seasoned salt
4 teaspoons ground cumin
12 cups chicken broth
1/4 cup white wine
1 cup sherry

1. Wash dry black beans, cover with water, and allow to soak overnight. Rinse, drain, and set aside.
2. Pour oil into a large kettle. Add bacon, diced ham, chopped onions, crushed garlic cloves, and chopped celery ribs. Cook at a simmer until the vegetables are soft, about 30 minutes. Add the beans, brown rice, cayenne pepper, seasoned salt, cumin and chicken broth. Bring to a boil, reduce the heat, cover, and simmer for 2 1/2 to 3 hours.
3. Cool, then process in a blender or food processor until smooth. Return to the kettle and stir in white wine and sherry. Reheat on low for about 45 minutes.

Makes 20 servings.