Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

 

Sherried Black Bean Soup with Chorizo and Yellow Rice
0
0
0
0
0
  • total
  • prep

Recipe Filed Under
Pork, Rice, Bean & Legume, Spanish, 30 Minute, Quick, Soup

Provided By:
Kemp Minifie

  • Would you say this recipe is...
    + VOTE NOW

    • There's nothing like Sherry and chorizo to lift canned black bean soup from ho-hum to please-make-it-again status. Of all the canned soups I doctor up for dinner, this incarnation is the hands-down family favorite.

    Ingredients

    Serves:

      • 1 package yellow rice
      • 2 large garlic cloves, finely chopped
      • 1 tablespoon olive oil
      • 2 cans black bean soup (16- to 19-ounces each)
      • 1/2 cup chopped Spanish-style chorizo (cured, not fresh; peel off casing before chopping)
      • 3 tablespoons Sherry (preferably medium-dry, but feel free to use whatever Sherry you like to drink)
      • 1 tablespoon fresh lemon juice

    Directions

    Cook yellow rice according to package instructions.

    While rice is cooking, cook garlic in olive oil in a saucepan over moderate heat, stirring, until golden and fragrantly toasty.

    Add soup, chorizo, and Sherry and simmer, stirring occasionally, 5 minutes. Stir in lemon juice.

    Serve spooned over yellow rice in bowls.

    What do you think?

    Add a Comment

    Sign in »
    *0 / 3000 Character Maximum

    Also on AOL >>>