Black Bean Soup with Rice and Sherry

1 cup dry black beans, rinsed
4 cups beef broth
4 cups chicken broth
½ lb. smoked ham hock
1 large yellow onion, sliced
1 carrot, sliced
4 sprigs parsley
2 garlics
1 tsp. thyme
Salt and pepper to taste
3 cups hot cooked rice
½ cup dry sherry
1 small red onion, chopped

Place beans in large bowl. Cover with water; soak overnight. Drain beans;
discard water. Place beans in large stockpot. Add broths, ham hock, yellow
onion, carrot, parsley, garlic and thyme. Bring to a boil over high heat.
Reduce heat to low. Cover and simmer 6 to 8 hours, stirring occasionally.

Strain soup into large saucepan, reserving bean mixture and discarding ham
hock. Puree bean mixture in batches, in blender or food processor. Stir
bean mixture into broth. Cook over low heat 2 hours more, stirring occasionally.

Season to taste with salt and pepper. Ladle soup into bowls. Top with rice,
sherry and red onion.

Makes 6 servings