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1
Wash black beans, cover with water and allow to soak overnight; rinse; drain; set aside.
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2
Pour oil into a large soup pot.
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3
Add the bacon, ham, onion, garlic and celery.
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4
Cook at high simmer until vegetables are soft, about 30 minutes.
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5
Add beans, rice, seasonings, and broth to soup pot.
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6
Bring to a boil; reduce heat, cover and simmer 2-1/2 to 3 hours.
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7
Let soup cool; put through the blender a little at a time, until smooth.
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8
Return to soup pot; reheat on low about 45 minutes, adding wine and sherry.
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9
Serve hot.
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10
Note: A dollop of sour cream and a sprinkling of fresh minced cilantro is a nice garnish for this soup.
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11
Serve this with Jalapeno Cornbread to make a real Texas-style meal.
