Sherried Black Bean Soup
Also known as turtle beans, these black beans are adorned with green chiles to heat things up, fresh tomatoes to cool things down, brown rice for substance and a dash of sherry for culture.
1 1/2 cups brown rice
2 (15-ounce) cans black beans, drained and rinsed
1 1/2 cups water
1 cup chopped onion
1 cup sliced celery
1 cup diced carrot
1 tablespoon vegetable oil
2 cups chicken broth
1 jalapeño, seeded and diced
1/2 cup bran
1/4 teaspoon ground black pepper
1 tablespoon sherry
1/2 cup chopped green onion
1/2 cup seeded and chopped tomato
- Cook rice according to package directions; set aside.
- Meanwhile, reserve one-fourth of the black beans. Purée the remaining beans with water in a blender or food processor; set aside.
- In a large stockpot, cook onions, celery and carrots in oil until tender-crisp. Add broth, chiles, bran, pepper and the whole and puréed beans. Simmer uncovered for 10 to 15 minutes.
- Remove from heat and stir in sherry. Serve with rice and garnish with green onions and tomatoes.
Makes 8 servings.