Black-Bean Soup with Sherry and Lime
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 to 2 cups water
- 1 tablespoon fresh lime juice, or to taste
- Carbohydrate 137 g(46%)
- Fat 3 g(5%)
- Fiber 34 g(135%)
- Protein 47 g(94%)
- Saturated Fat 1 g(4%)
- Sodium 15 mg(1%)
- Calories 754
Preparation 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.
Preparation 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.
