Directions:
- Combine 3 cups of the beans and 1 cup of chicken broth in a blender or food processor and puree until smooth.
- In a large saucepan, heat the oil over moderate heat.
- Add the onion and 1 teaspoon of the salt and cook, stirring frequently, until the onion is soft, about 5 minutes.
- Increase the heat, add the sherry, and boil until reduced to approximately 1/4 cup, about 3 minutes.
- Add the bean puree, 1/2 teaspoon of the pepper, and the remaining 3 cups of chicken broth and 3 cups of beans.
- Simmer until hot, about 5 minutes.
- Meanwhile, in a small bowl, combine the avocados, cilantro, radishes, lime juice, and the remaining 1/2 teaspoon each of salt and pepper.
- Mix gently.
- Spoon the soup into bowls and top with the salsa.
- *If the radishes aren't perfectly crisp, soak them in a bowl of ice water. A few minutes of shock may be just enough to revive them.
- ** With this black-bean soup, a dry amontillado is a natural.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1306.93 Kcal (5472 kJ) | ||
| Calories from fat | 244.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.21g | 42% | |
|---|---|---|---|
| Sodium | 970.1mg | 40% | |
| Potassium | 5087.27mg | 108% | |
| Total Carbs | 195.57g | 65% | |
| Sugars | 8.23g | 33% | |
| Dietary Fiber | 54.45g | 218% | |
| Protein | 71.25g | 143% | |
| Vitamin C | 15.6mg | 26% | |
| Iron | 15.6mg | 87% | |
| Calcium | 392.4mg | 39% | |
| Amount Per 100 g | |||
| Calories | 183.13 Kcal (767 kJ) | ||
| Calories from fat | 34.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.81g | 42% | |
|---|---|---|---|
| Sodium | 135.94mg | 40% | |
| Potassium | 712.85mg | 108% | |
| Total Carbs | 27.4g | 65% | |
| Sugars | 1.15g | 33% | |
| Dietary Fiber | 7.63g | 218% | |
| Protein | 9.98g | 143% | |
| Vitamin C | 2.2mg | 26% | |
| Iron | 2.2mg | 87% | |
| Calcium | 55mg | 39% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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