Spanish Black Bean Soup Recipe
π Total Time: 35 minutes
π₯ Servings: 6
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Extra virgin olive oil |
| 2 | Fresh onions |
| 1 | Bell pepper |
| 1/3 | Spanish ham (or prosciutto for a substitute) |
| 1 | Garlic clove |
| 1 | Whole bay leaf |
| 1/2 | Teaspoon dried thyme |
| 1/4 | Teaspoon ground coriander |
| 2 | Cans black beans, drained and rinsed |
| 1 | Cup beef broth |
| 3 | Tablespoons dry sherry |
| 3 | Cups cooked rice |
| 2 | Tablespoons chopped Italian parsley |
Instructions:
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Heat the Oil: In a large saucepan, heat the extra virgin olive oil over high heat for about 2 minutes.
-
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SautΓ© Aromatics: Add the fresh onions, bell pepper, Spanish ham (or prosciutto), garlic clove, whole bay leaf, dried thyme, and ground coriander. Stir well to coat the ingredients. Reduce the heat to medium, cover the pan, and allow the flavors to mingle for about 10 minutes.
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Add Beans and Liquid: After 10 minutes, add the drained and rinsed black beans to the pan along with the beef broth and dry sherry. Adjust the heat so the soup bubbles slightly. Cover and simmer for about 15 minutes to allow the flavors to meld together.
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Season and Serve: Remove the bay leaf from the soup and season to taste with salt and pepper. To serve, mound 1/2 cup of cooked rice in each of the heated large soup plates. Ladle the soup over the rice, then top with a scattering of chopped Italian parsley.
Enjoy this hearty and flavorful Spanish Black Bean Soup as a satisfying one-dish meal, perfect for a quick and easy dinner any night of the week! π₯£πΏ
