Sherried Black Bean Soup with Chorizo and Yellow Rice
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Kemp Minifie
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.
- 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
- 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.