Sherried Black Bean Bisque Recipes

SMOKY BLACK BEAN BISQUE

Steps:

• In a large saucepan, heat the oil over medium heat. Add the carrot, corn and onion and cook until the vegetables being to soften, about 8 minutes. Season with salt.
• Add the garlic, chile powder and cumin and cook until the spices are fragrant, about 1 minute. Add the beans, chipotle and adobo sauce and stir just to combine. Pour in the stock and 1 cup water. Bring to a simmer and cook until thick and creamy, 35 to 40 minutes.
• Stir in the lime juice and season with salt, if necessary. Puree the hot soup with a hand blender, if desired, or leave chunky. Serve in soup bowls with the cilantro and a dollop of sour cream.

BLACK BEAN BISQUE

Steps:

• Cook bacon in a large Dutch oven until crisp. Reserve 2 tablespoons drippings in pan; drain bacon on paper towels and reserve for another use. Add onion, celery, and carrot, and cook 5 minutes or until vegetables are tender. Add 2 1/2 quarts water, black beans, and next 4 ingredients. Bring to a boil.
• Reduce heat to medium and cook at a brisk simmer, skimmy any foam for 1.5 hours or until beans are tender. Add salt and vinegar during last 5 minutes. Remove from heat, and stir in cream. Puree with an immersion blender.

SHERRIED BLACK BEANS

Steps:

• Rinse beans and place in a bowl. Cover with boiling water and set aside.
• In a saucepan of at least two-quart capacity, saute the salt pork until it just begins to brown. Add one-half cup of the onion and green pepper and continue to cook over medium heat until sauced. Add garlic and continue to cook, stirring, for another minute or so.
• Drain beans and add them to the saucepan along with three cups of water.
• Bring to a boil, lower heat and simmer, covered, for one-and-ahalf hours, until the beans are just tender. Add salt and pepper to taste, simmer uncovered for another 30 minutes, but watch carefully and stir from time to time so the beans do not stick.
• Remove one-half cup of the beans, mash or puree them and return them to the saucepan along with the sherry. Adjust seasonings if necessary and serve, topped with remaining chopped onion and sour cream.

SHERRIED BLACK BEANS WITH SAFFRON RICE

Steps:

• Clean the beans, removing all stones or chaff. Rinse them well. In a pot large enough to hold the beans plus water to cover, let them soak, overnight.
• In a medium size saucepan, over medium heat, saute the salt pork just until it begins to brown. Add the onions and chiles and continue to cook until soft, about 5 to 7 minutes. Add the garlic and continue to cook, about 1 to 2 minutes.
• Drain the beans and add fresh water to cover them. Add the contents of the saucepan to the pot of beans. Bring to a boil, then reduce the heat. Simmer, covered, for 1 1/2 hours. Add the salt and simmer, uncovered, for about 30 minutes, or until tender. Watch the beans carefully, and stir once or twice to be sure they do not stick to the bottom of the pan.
• Remove 1 cup of the beans, place them in a blender, and blend until smooth. Stir them back into the pot along with the sherry. Add freshly ground black pepper, and serve with Saffron Rice.
• Heat the oil in a medium size saucepan, over a medium heat. Add the rice and onion and stir until the grains are coated with oil and the onion is turning translucent. Do not allow the rice to brown. Stir in the salt and saffron, and slowly pour in the water. Cover tightly, and cook over low heat until all the liquid has been absorbed and the rice is tender, about 20 minutes.
• Set aside, covered, for 5 minutes. Before serving, stir well to make sure the saffron is well mixed throughout the rice.

WHITE BEAN BISQUE

Steps:

• Spoon Parmesan cheese into six mounds 3 in. apart on a parchment paper-lined baking sheet. Spread into 1-1/2-in. circles. Sprinkle with a dash of cayenne. Bake at 400° for 5-6 minutes or until light golden brown. Cool. , In a saucepan, cook sausage and onion in oil over medium heat until meat is no longer pink; drain. Remove and keep warm. , In the same pan, saute garlic for 1-2 minutes or until tender. Stir in the beans, broth, cream, sherry if desired, parsley, salt, thyme and a dash of cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until heated through. Cool slightly., Transfer to a blender; cover and process on high until almost blended. Pour into soup bowls; sprinkle with sausage mixture and Parmesan crisps.

SHERRIED MUSHROOM BISQUE

Steps:

• Melt butter in large saucepan over medium-high heat. Add onion cook and stir 3 to 5 minutes or until tender. Increase heat to high. Add mushrooms and sherry cook and stir 3 to 5 minutes or until liquid is reduced by half. Stir in broth bring to a boil. Add cheese, half-and-half, potato flakes, salt and pepper cook and stir just until cheese is melted and mixture is thoroughly heated, reducing heat if necessary. DO NOT BOIL.Garnish each serving with chives or croutons.Nutrition Per Serving (1 cup): Calories 370 Protein 109 Carbohydrate 21g Fat 27g Sodium 1010mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SHERRIED BLACK BEAN BISQUE

Steps:

• In a blender or food processor, puree the beans with their liquid and broth until smooth. Transfer to a large saucepan.
• Cook over medium heat, stirring, for 5 minutes. Add sherry, cumin and cayenne. Cover and simmer for 5 minutes. Add half-and-half and heat through.
• Ladle into bowls. Swirl 1 tablespoon of sour cream into each bowl and garnish with sliced scallions.