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We have black beans at least once a week, here at the home but this sounds fantastic! It looks awesome! How can it be bad?
- 6 cups drained and rinsed canned black beans (three 19-ounce cans)
- 4 cups canned low sodium chicken broth or 4 cups homemade stock
- 2 tablespoons cooking oil
- 1 onion, chopped
- 1 1⁄2 teaspoons salt
- crushed red pepper flakes, to taste
- 1⁄2 cup dry sherry
- 1 teaspoon fresh ground black pepper
- 2 avocados, preferably Hass, cut into 1/2-inch dice
- 1⁄4 cup chopped fresh cilantro or 1⁄4 cup flat leaf parsley
- 6 radishes, halved and sliced thin
- 2 tablespoons lime juice
- Combine 3 cups of the beans and 1 cup of chicken broth in a blender or food processor and puree until smooth.
- In a large saucepan, heat the oil over moderate heat.
- Add the onion and 1 teaspoon of the salt and cook, stirring frequently, until the onion is soft, about 5 minutes.
- Increase the heat, add the sherry, and boil until reduced to approximately 1/4 cup, about 3 minutes.
- Add the bean puree, 1/2 teaspoon of the pepper, and the remaining 3 cups of chicken broth and 3 cups of beans.
- Simmer until hot, about 5 minutes.
- Meanwhile, in a small bowl, combine the avocados, cilantro, radishes, lime juice, and the remaining 1/2 teaspoon each of salt and pepper.
- Mix gently.
- Spoon the soup into bowls and top with the salsa.
- *If the radishes aren't perfectly crisp, soak them in a bowl of ice water. A few minutes of shock may be just enough to revive them.
- ** With this black-bean soup, a dry amontillado is a natural.
I loved this soup! I did make a few changes. I cut the chicken broth in half as it really looked like the right consistency after the first two cups were added. I like a thicker bean soup however. I don't think it would detract from the flavors if all 4 cups were used. I also added 1 seeded tomato chopped finely and a jalapeno pepper (with only a very small amount of red pepper flakes). For the avocado salsa I had run out of lime juice, so I used Verjus (a juice made of unripe white wine grapes), and parsley over cilantro. I will absolutely make this again and again, and it makes a pretty enough presentation for guests as well! Thanks so much!
This is sooo good, and really fast and easy to make as well. I left out the oil. I am super sad, though, 'cause my avocados were not edible. It was really good with just the rest of the salsa ingredients, so I can't wait to try it the way it is supposed to be. Thanks for posting, this is really very good and I will make it again for sure. Oh, and I made this vegetarian.