Recipe: Union Square Cafe Black Bean Soup with Lemon and Sherry

UNION SQUARE CAFE BLACK BEAN SOUP WITH LEMON AND SHERRY

1 pound black beans
1 cup peeled, sliced carrots
1 cup sliced onions
1 cup chopped celery
3 garlic cloves minced
2 teaspoons dried thyme
4 ounces bacon, cut into 1-inch pieces
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
FOR SERVING:
slices of lemon (1 per serving)
2 tablespoons minced fresh parsley
dry sherry

Cover beans with water and soak beans overnight (or at least 6 hours).

THE NEXT DAY:
Preheat oven to 300 degrees F.

Rinse beans and place in pot with enough water to cover. Bring to a boil and then drain. Place beans in Dutch oven with carrots, onion, celery, garlic, thyme and bacon. Cover with 2 quarts water and add salt and pepper. Bring to a boil and cover.

Place in 300 degree F oven and cook for 4 hours. Puree the beans in blender with liquid. Adjust seasoning to taste.

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.

Source: Joel Schwarz