Sherried Black Bean Soup

Serves 8

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  • Whole Grain Brown Rice
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1 cup Mahatma® Whole Grain Brown Rice
2 cans (16 oz.) black beans, rinsed and drained
1 1/2 cups water
1 onion, chopped
1 cup celery, sliced
1 cup carrot, diced
1 Tbsp olive oil
2 cups chicken broth
1 can (4 oz.) diced green chilies, drained
1/4 tsp ground black pepper
1 Tbsp dry sherry
1/2 cup green onion, sliced (for garnish)
1/2 cup tomato, finely chopped (for garnish)

Cooking Directions

Prepare rice according to package directions.

Reserve one cup black beans. Place remaining beans and water in food processor or blender; process until smooth.

Cook onion, celery, and carrots in oil in Dutch oven over medium-high heat until tender-crisp. Add broth, chilies, pepper, and whole and puréed beans. Reduce heat, simmer uncovered 10 to 15 minutes.  Remove from heat and stir in sherry.

Top each serving with 1/2 cup rice. Garnish with green onions and tomato.