Preparation:
Rinse beans and soak overnight in water to cover...I usually add a little
more myself. The next day, saute onion...the chopped one...garlic, bell
pepper till soft. Add to beans with the remaining ingredients, except
sherry. Cook until thickened...usually 1 and a half hour. Remove the clove
studded onions and the bay leaf. Pour in sherry and stir; if a smoother
soup is desired, puree all or 1/2. |