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Sherried Black Bean Soup with Chorizo and Yellow Rice


First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Sherried Black Bean Soup with Chorizo and Yellow Rice

Sherried Black Bean Soup with Chorizo and Yellow Rice
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
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total prep
There's nothing like Sherry and chorizo to lift canned black bean soup from ho-hum to please-make-it-again status. Of all the canned soups I doctor up for dinner, this incarnation is the hands-down family favorite.

Ingredients

  • 1 package yellow rice
  • 2 large garlic cloves, finely chopped
  • 1 tablespoon olive oil
  • 2 cans black bean soup (16- to 19-ounces each)
  • 1/2 cup chopped Spanish-style chorizo (cured, not fresh; peel off casing before chopping)
  • 3 tablespoons Sherry (preferably medium-dry, but feel free to use whatever Sherry you like to drink)
  • 1 tablespoon fresh lemon juice

Directions

  • Cook yellow rice according to package instructions.
  • While rice is cooking, cook garlic in olive oil in a saucepan over moderate heat, stirring, until golden and fragrantly toasty.
  • Add soup, chorizo, and Sherry and simmer, stirring occasionally, 5 minutes. Stir in lemon juice.
  • Serve spooned over yellow rice in bowls.

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