You may also like
Categories:
black beans olive oil bacon ham onions garlic stalks celery brown rice cayenne pepper ground cumin chicken broth white wine sherry
Viewed: 44 - Published at: 3 years agoIngredients
- 1 lb dried black beans
- 14 cup olive oil
- 14 lb bacon
- 14 lb diced ham
- 4 onions, chopped
- 4 garlic cloves, minced
- 3 stalks celery & leaves, chopped
- 1 12 cups uncooked brown rice
- 1 teaspoon cayenne pepper
- 2 teaspoons ground cumin
- 3 quarts chicken broth
- 14 cup dry white wine
- 12 cup dry sherry
Method
- Wash black beans, cover with water and allow to soak overnight; rinse; drain; set aside.
- Pour oil into a large soup pot.
- Add the bacon, ham, onion, garlic and celery.
- Cook at high simmer until vegetables are soft, about 30 minutes.
- Add beans, rice, seasonings, and broth to soup pot.
- Bring to a boil; reduce heat, cover and simmer 2-1/2 to 3 hours.
- Let soup cool; put through the blender a little at a time, until smooth.
- Return to soup pot; reheat on low about 45 minutes, adding wine and sherry.
- Serve hot.
- Note: A dollop of sour cream and a sprinkling of fresh minced cilantro is a nice garnish for this soup.
- Serve this with Jalapeno Cornbread to make a real Texas-style meal.
