Sherried Black Bean Soup With Shrimp

Name: Sherried Black Bean Soup With Shrimp
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 serving(s)
Ingredients: 1/2 lb dried black beans, soaked overnight in water and drained; 1/4 cup extra virgin olive oil; 1 medium onion, minced; 3 garlic cloves, minced; 1/2 green bell pepper, minced; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1/2 cup heavy cream; 1 tablespoon dry sherry; 2 teaspoons sherry wine vinegar; 1 tablespoon chopped cilantro; 1 teaspoon chopped cilantro; salt & freshly ground black pepper; 6 medium shrimp, shelled and deveined; 1 teaspoon chopped mint

Submitted by KathyP53

"This is a Cuban soup I came across in Food and Wine magazine. I can't wait to try it."

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Ready In:: 2hrs 30mins
Ingredients:: 15
Serves:: 6

ingredients

¹⁄₂ lb dried black beans, soaked overnight in water and drained
¹⁄₄ cup extra virgin olive oil
1 medium onion, minced
3 garlic cloves, minced
¹⁄₂ green bell pepper, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
¹⁄₂ cup heavy cream
1 tablespoon dry sherry
2 teaspoons sherry wine vinegar
1 tablespoon chopped cilantro
1 teaspoon chopped cilantro
salt & freshly ground black pepper
6 medium shrimp, shelled and deveined
1 teaspoon chopped mint

directions

Cover six 4" skewers with water and soak for 2 hours.
Put the beans in a medium saucepan, add enough water to cover by 2" and bring to boil. Reduce the heat to low and simmer the beans until tender, about 2 hours; add water as needed to keep beans subnmerged. Pour off all but 2 1/2 cups of the cooking liquid.
Meanwhile, in a medium skillet, heat 3 tablespoons of the olive oil. Add the onion, garlic, and green pepper and cook over moderate heat until the vegetables are softened, about 6 minutes. Add the cumin and oregano and cook, stirring, until fragrant, about 2 minutes.
Scrape the vegetables into the saucepan of beans and add the cream, sherry, vinegar and 1 tablespoons of the cilantro. Working in batches, puree the beans in a blender until very smooth. Return the soup to the saucepan and season with salt and pepper; keep warm.
Light a grill. In a small bowl, toss the shrimp with the remaining 1 tbsp of olive oil and 1 teaspoons of cilantro and the mint. THread 1 shrimp onto each skewer and season with salt and pepper. Grill the shrimp over a hot fire until curled and lightly charred, about 1 minute per side. Pour the soup into tall shot glasses and garnish each glass with a grilled shrimp.
The soup can be refrigerated for up to 3 days and reheated gently.