Ingredients
6cupsblack beans,(three 19 oz cans), drained and rinsed, canned
4cupschicken broth,canned, low sodium
2tbspcooking oil
1onion
1½tspsalt
½cupdry sherry
1tspfresh ground black pepper
2avocados
¼cupcilantro,or flat leaf parsley, chopped
6radishes
2tbsplime juice
Preparation
Combine 3 cups of the beans and 1 cup of chicken broth in a blender or food processor and puree until smooth.
In a large saucepan, heat the oil over moderate heat. Add the onion and 1 teaspoon of the salt and cook, stirring frequently, for about 5 minutes, until the onion is soft.
Increase the heat, add the sherry, and boil for about 3 minutes, until reduced to approximately ¼ cup.
Add the bean puree, ½ teaspoon of the pepper and the remaining 3 cups of chicken broth and 3 cups of beans. Simmer for about 5 minutes, until hot.
In a small bowl, combine the avocados, cilantro, radishes, lime juice and the remaining ½ teaspoon each of salt and pepper. Mix gently.
Spoon the soup into bowls and top with the salsa, then serve and enjoy!
