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Entered for safe-keeping, adapted from Gourmet Executive Food Editor Kemp Minifie in April 2007 Gourmet. Kemp is speaking my language with these ingredients! I swear the shot of Cream Sherry added to my Black Bean Soup at El Tio Pepe's launched an endless search for the perfect Black Bean Soup. This recipe calls for dried black beans cooked according to Kemp's Vegetarian Black Beans - 6-Qt Pressure Cooker. Corn bread goes well with this, and so does a beer or a margarita. (Please don't mark down this recipe if you don't use Kemp's Vegetarian Black Beans - 6-Qt Pressure Cooker; it's integral to the taste.) I have not included the preparation time for Kemp's Vegetarian Black Beans - 6-Qt Pressure Cooker in this recipe's times.
- Puree black beans in batches in a blender. (Use caution if beans are hot). Transfer the puréed beans to a 2 1/2 - 3-quart heavy saucepan.
- Stir in 1 cup water, Sherry, lime juice, and salt to taste. Thin the soup with additional water if necessary to desired consistency.
- Bring to a simmer over moderate heat and simmer, stirring occasionally, 5 minutes.
- Note: Soup can be made ahead and chilled, uncovered, until completely cooled, then covered up to 5 days, or frozen 3 months. Reheat over low heat, thinning with water as necessary.
This was a delicious soup. I did use Kemp's Vegetarian Black Beans - 6-Qt Pressure Cooker for the black beans, however I added all of the ingredients listed under the Add When Reheating heading (except subbing red wine vinegar for balsamic vinegar). So when I made the soup I did not add additional sherry which I think was a good decision. I used dry sherry as that was what I had on hand. Thanks for sharing. Made for Spring PAC 2014.