Black-Bean Soup with Sherry and Lime Recipe

Black-Bean Soup with Sherry and Lime Recipe

  • 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
  • Accompaniment: skillet corn bread
  1. 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.
Recipe of the Day|