Entered for safe-keeping, adapted from Gourmet Executive Food Editor Kemp Minifie in April 2007 Gourmet. Kemp is speaking my language with these ingredients! I swear the shot of Cream Sherry added to my Black Bean Soup at El Tio Pepe’s launched an endless search for the perfect Black Bean Soup. This recipe calls for dried black beans cooked according to Recipe #512333. Corn bread goes well with this, and so does a beer or a margarita. (Please don’t mark down this recipe if you don’t use Recipe#512333; it’s integral to the taste.) I have not included the preparation time for Recipe#512333 in this recipe’s times.
Ingredients: [‘black beans’, ‘water’, ‘cream sherry’, ‘fresh lime juice’, ‘salt’]
Quantity of Ingredients: [“4 1/2 cups kempu0027s black beans (use u003ca hrefu003d”https://www.geniuskitchen.com/recipe/kemps-vegetarian-black-beans-6-qt-pressure-cooker-512333″”u003eKempu0027s Vegetarian Black Beans – 6-Qt Pressure Cookeru003c/au003e)””
Number of Servings: 1 1/2 tablespoons cream sherry (to taste) or 1 1/2 tablespoons medium-dry sherry (to taste)””
Steps: 1 tablespoon fresh lime juice (to taste)””