Slow-Cooked Black Bean and Sherry Soup
Spanish-inspired soup using dry sherry and caramelized onions for a sophisticated finish.
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Ingredients
- 1 pound Dry black beans, soaked overnight
- 2 large Yellow onions, thinly sliced
- 3 tablespoons Extra virgin olive oil
- 4 cloves Garlic cloves, minced
- 1 teaspoon Smoked paprika (Pimentón)
- 6 cups Vegetable or chicken stock
- 1/2 cup Dry Sherry (Fino or Amontillado)
- 2 pieces Dried bay leaves
- 1/2 teaspoon Ground cumin
- 1 to taste Salt and black pepper
- 1 tablespoon Sherry vinegar(optional)
Instructions
- 1
In a large skillet, heat the olive oil over medium-low heat and add the sliced onions with a pinch of salt.
- 2
Cook the onions slowly for 20-25 minutes, stirring occasionally, until they are deeply caramelized and jam-like.
- 3
Add the minced garlic, smoked paprika, and cumin to the onions; sauté for 2 minutes until fragrant.
- 4
Deglaze the skillet with half of the dry sherry, scraping up any browned bits from the bottom.
- 5
Transfer the onion mixture to a slow cooker and add the soaked beans, stock, and bay leaves.
- 6
Cover and cook on low for 7 to 8 hours (or high for 4 hours) until the beans are completely tender.
- 7
Remove the bay leaves and stir in the remaining dry sherry and sherry vinegar to brighten the flavors.
- 8
For a creamier texture, use an immersion blender to partially blend the soup before serving hot.
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