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2 lb black beans 3 c uncooked brown rice
1/2 c sunflower oil 1/2 ts cayenne
1/2 lb bacon 1 tb Vegetable seasoning salt
1/2 lb diced ham 4 ts ground cumin
8 ea onions, chopped 6 qt Chicken broth
7 ea cloves garlic, minced 1/4 c white wine
7 ea stalks celery, chopped 1 c sherry
20 servings
Use 6 qts chicken broth OR 3 ea bouillon cubes AND 6 qt of water.
Wash black beans, cover with water and allow to soak overnight; rinse;
drain; set aside. Pour oil into large soup pot. Add bacon, ham,
onion, garlic and celery. Cook at high simmer until vegetables are
soft, about 30 minutes. Add beans, rice, seasonings, and broth to
soup pot. Bring to a boil; reduce heat, cover and simmer 2 1/2 to 3
hours. Let soup cool; put through blender a little at a time until
smooth. Return to soup pot; reheat on low about 45 minutes, adding
wine and sherry. Ladle into bowls. Serves 20
1/2 c sunflower oil 1/2 ts cayenne
1/2 lb bacon 1 tb Vegetable seasoning salt
1/2 lb diced ham 4 ts ground cumin
8 ea onions, chopped 6 qt Chicken broth
7 ea cloves garlic, minced 1/4 c white wine
7 ea stalks celery, chopped 1 c sherry
20 servings
Use 6 qts chicken broth OR 3 ea bouillon cubes AND 6 qt of water.
Wash black beans, cover with water and allow to soak overnight; rinse;
drain; set aside. Pour oil into large soup pot. Add bacon, ham,
onion, garlic and celery. Cook at high simmer until vegetables are
soft, about 30 minutes. Add beans, rice, seasonings, and broth to
soup pot. Bring to a boil; reduce heat, cover and simmer 2 1/2 to 3
hours. Let soup cool; put through blender a little at a time until
smooth. Return to soup pot; reheat on low about 45 minutes, adding
wine and sherry. Ladle into bowls. Serves 20