Ingredients
6 cups drained and rinsed canned black beans (three 19-ounce cans)
4 cups canned low-sodium chicken broth or homemade stock
2 tablespoons cooking oil
1 onion, chopped
1 1/2 teaspoons salt
1/2 cup dry sherry
1 teaspoon fresh-ground black pepper
2 avocados, preferably Hass, cut into 1/2-inch dice
1/4 cup chopped cilantro or flat-leaf parsley
6 radishes, halved and sliced thin
2 tablespoons lime juice
Directions
Combine 3 cups of the beans and 1 cup of chicken broth in a blender or
food processor and puree until smooth.
In a large saucepan, heat the oil over moderate heat. Add the onion and
1 teaspoon of the salt and cook, stirring frequently, until the onion is soft,
about 5 minutes. Increase the heat, add the sherry, and boil until reduced
to approximately 1/4 cup, about 3 minutes.
Add the bean puree, 1/2 teaspoon of the pepper, and the remaining 3 cups of
chicken broth and 3 cups of beans. Simmer until hot, about 5 minutes.
Meanwhile, in a small bowl, combine the avocados, cilantro, radishes, lime juice,
and the remaining 1/2 teaspoon each of salt and pepper. Mix gently. S
poon the soup into bowls and top with the salsa.
Notes:
If the radishes aren’t perfectly crisp, soak them in a bowl of ice water. A few minutes of shock may be just enough to revive them.
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