Ingredients
- 8 onions (chopped)
- 7 garlic (minced cloves)
- 7 stalks celery (chopped)
- 3 bouillon
- 1/2 bacon
- 5,700 ml water
- 5,700 ml chicken broth
- 1,000 gr black beans
- 350 gr brown rice (uncooked)
- 240 ml sherry
- 220 gr ham (diced)
- 120 ml sunflower oil
- 60 ml wine (white)
- 8 gr vegtable season salt
- 8 gr cumin (ground)
- 1 gr cayenne
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 simmmer until vegetables are soft, about 30 minutes. Add beans, rice, seasonings, and broth to soup pot. Bring to boil; reduce heat, cover and simmer 2.5-3 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 andsherry. Ladle into bowls.
