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Union Square Cafe Black Bean Soup with Lemon and Sherry

A home-style Union Square Cafe Black Bean Soup with Lemon and Sherry made with Black Beans, Carrots, Celery, Kosher Salt, and Ground Black Pepper. Scale it up or down for the number of people at the table.

Ingredients

• 1 lb
• 1 cup
• 1 cup
• 1 tsp
• 1/2 tsp

Method (preview)

1. 1

   4 ounces bacon cut into 1-inch pieces

2. 2

   Soak beans overnight--at least 6 hours.

3. 3

   Preheat oven to 300 degrees. Rinse beans and place in pot with enough water to cover. Bring to a boil and then drain.

4. 4

   Place beans in Dutch oven with carrots, onion, celery, garlic, thyme and bacon.

5. 5

   Cover with 2 quarts water and add salt and pepper. Bring to a boil and cover.

6. 6

   Place in oven and cook for 4 hours.

7. 7

   Puree the beans in blender with liquid.

8. 8

   Adjust seasoning to taste.

9. 9

   To serve, dip one side of lemon slices in minced parsley and float parsley-side up in each bowl. Add 1/4 ounce sherry before serving.