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Ingredients Jump to Instructions ↓

  1. 2 lb Black beans

  2. 1/2 c Sunflower oil

  3. 1/2 lb Bacon

  4. 1/2 lb Diced ham

  5. 8 Onions, chopped

  6. 7 Cloves garlic, minced

  7. 7 Stalks celery w/leaves,

  8. Chopped 3 c Uncooked brown rice

  9. 1/2 ts Cayenne

  10. 1 tb Mixed vegetable seasoning

  11. 4 ts Ground cumin

  12. 6 qt Chicken broth 

  13. 3 Bouillon cubes AND 6 qt Of water)

  14. 1/4 c White wine

  15. 1 c Sherry

Instructions Jump to Ingredients ↑

  1. Wash black beans, cover with water and allow to soak overnight; rinse;

  2. drain; set aside. Pour oil into large soup pot. Add 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 blender a little at a time until smooth. Return to soup pot;

  3. reheat on low about 45 minutes, adding wine and sherry. Ladle into bowls.

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