Velvety Black Bean Puree With Sherry

(Julia Ewan - The Washington Post)

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Wednesday, February 20, 2008

Makes 2 1/2 quarts, about 8 servings

Heat 2 tablespoons unsalted butter in the pot. Add 1 cut-up medium onion ,1 cut-up carrot and 1 sliced celery rib; cook until soft. Add three 15-ounce cans black beans with their juices, 1 quart chicken broth and 1/2 cup crumbled precooked bacon or 1 tablespoon smoked Spanish paprika . Add the juice and finely grated zest of 1 lemon , a few scrapings of nutmeg and/or mace , and salt and black pepper . Cook, stirring occasionally, for 15 minutes. Puree in a blender or with an immersion blender. (For the most velvety texture, put the puree through a fine-mesh strainer.)

GARNISH: with chopped hard-cooked egg and a splash of dry sherry , Madeira or Marsala . Freezes well.