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Spanish Black Bean Soup

Thrifty.Chef's picture
Ingredients
  Bacon drippings 2 Tablespoon
  Yellow onion 1 Medium, peeled and chopped
  Garlic 1 Clove (5 gm), peeled and minced
  Dried thyme 1⁄4 Teaspoon, crumbled
  Black beans 32 Ounce, undrained (2 Cans, 16 Ounce Each)
  Beef broth 1 1⁄2 Cup (24 tbs)
  Dry sherry 3 Tablespoon
  Chopped chives 1 Tablespoon
Directions

1. Heat the bacon drippings in a heavy 3-quart saucepan over moderate heat. Add the onion and garlic, and cook, uncovered, about 5 minutes, or until the onion is soft.
2. Add the thyme, beans and their liquid, and beef broth. Simmer, uncovered, stirring occasionally, for 10 minutes. Stir in the sherry, and simmer 1 or 2 minutes longer. Sprinkle each serving with some of the chives.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Everyday
Cook Time: 
15 Minutes

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