Soups:

Black Bean Soup with Rice and Sherry

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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, diced

Instructions

Place beans in large bowl. Cover with water. Soak overnight. Drain beans and discard water. Place beans in large stock pot. Add broths, ham hock, yellow onion, carrot, parsley, garlic, and thyme. Bring to boil over high heat. Reduce to low heat and simmer 6-8 hours. Stir occasionally. Season with salt and pepper to taste. Serve over rice. Top with sherry and red onion. Serves 6 to 8.

Lou Campbell
Moline