Black Bean Soup with Rice and Sherry -- Quad-Cities Online Recipe Book
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Black Bean Soup with Rice and Sherry

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Ingredients

1 cup dry black bean, 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 over night. Drain beans and discard water. Place beans in large stock pot. Add beans, yellow onion, carrot, parsley, garlic, and thyme. Bring to boil over high head. 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. Makes 6-8 servings.

Lou Campbell
Moline



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  Today is Friday, April 25, the 115th day of 2014. There are 250 days left in the year.

1864 — 150 years ago: Never in the history of Rock Island was there such a demand for houses as at present. Our city is suffering for the want of suitable tenement houses.

1889 — 125 years ago: The choir of Central Presbyterian Church presented a ladies concert under the direction of S.T. Bowlby.

1914 — 100 years ago: Miss Rosella Benson was elected president of the Standard Bearers of Spencer Memorial Methodist Church.

1939 — 75 years ago: Mrs. Nell Clapper was elected president of the Rock Island Business and Professional Women's Club.

1964 — 50 years ago: Gerald Hickman, of Seattle, Wash, will move his family to Rock Island to assume the position of produce buyer for the Eagle Food Center chain of food stores. This announcement was made today by Bernard Weindruch, president of Eagles.

1989 — 25 years ago: Care & Share, formed in 1984 to provide food to jobless and needy Quad-Citians, will disband because the major part of a crisis created by plant closings is over. Food for the needy is still necessary. So groups separately will continue to raise money and collect food.




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