Black Bean Soup - 3

Course : Beans
Serves: 6
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2 pounds black beans
1/2 cup sunflower oil
1/2 pound bacon
1/2 pound diced ham
8 medium onions chopped
7 cloves garlic minced
7 stalks chopped celery -- w/leaves
3 cups uncooked brown rice
1/2 teaspoon cayenne
1 tablespoon vegetable season salt
4 teaspoons ground cumin
1/4 cup white wine
1 cup sherry
6 quarts chicken broth or 3 bouillon -- cubes and 6 qt of water

Preparation / Directions:

Wash black beans, cover with water and allow to soak overnight; rinse; drain; set aside. Pour oil into large soup pot. Add bacon, ham, onion, garlic and celery. Cook at high simmer until vegetables are soft, about 30 minutes. Add beans, rice, seasonings, and broth to soup pot. Bring to boil; reduce heat, cover and simmer 2 1/2-3 hours. Let soup cool; put through a blender a little at a time until smooth. Return to soup pot; reheat on low about 45 minutes, adding wine and sherry. Ladle into bowls.

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