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 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



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  Today is Saturday, Aug. 2, the 214th day of 2014. There are 151 days left in the year.

1864 -- 150 years ago: Because of the National Fast, no paper will be issued from this office tomorrow.
1889 -- 125 years ago: Attracting considerable attention is a sunflower stalk 15 feet high and still growing in the yard of Dr. C. Speidel on 23rd Street in Rock Island.
1914 -- 100 years ago: The municipal bathing beach proposition came up again at the city commission's meeting and a proposition passed, provided that a locker room be constructed at the foot of 7th Street for the accommodation of the bathers.
1939 -- 75 years ago: Plans for erecting a $14,000 warehouse to replace the frame structure at the rear of the Augustana Book Concern were announced.
1964 -- 50 years ago: Hours for tours of the new Deere & Co. Administrative Center on John Deere Road will be changed, effective Monday.
1989 -- 25 years ago: Tuesday night at the Great Mississippi Valley Fair in Davenport the Nitty Gritty Dirt Band gave its fans more than they possibly could have expected. The band took the stage at 9:07 p.m. and didn't leave until 10:40.









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