2000s Recipes + Menus

Black-Bean Soup with Sherry and Lime

  • Active time:25 min
  • Start to finish: 2 1/2 hr (1 1/4 hr if using pressure cooker; includes cooking beans)
April 2007
I happen to love cream Sherry and prefer the touch of sweetness it gives to this soup, but medium-dry also adds a dash of sophistication. Finished with a squeeze of lime and served with wedges of warm corn bread, this soup makes a satisfying weeknight meal.
  • 4 1/2 cups Kemp’s black beans, including liquid
  • 1 to 2 cups water
  • 1 1/2 tablespoons Sherry (cream or medium-dry), or to taste
  • 1 tablespoon fresh lime juice, or to taste
  • Purée black beans in batches in a blender (use caution if beans are hot) and transfer as puréed to a 2 1/2- to 3-quart heavy saucepan. Stir in 1 cup water, Sherry, lime juice, and salt to taste, then thin soup, if necessary, to desired consistency with additional water. Bring to a simmer over moderate heat and simmer, stirring occasionally, 5 minutes.
Cooks’ 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.
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