Spanish Black Bean Soup
|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|
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.