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Ingredients

• 6 cups drained and rinsed canned black beans (three 19-ounce cans)
• 4 cups canned low-sodium chicken broth or homemade stock
• 2 tablespoons cooking oil
• 1 onion, chopped
• 1 1/2 teaspoons salt
• 1/2 cup dry sherry
• 1 teaspoon fresh-ground black pepper
• 2 avocados, preferably Hass, cut into 1/2-inch dice
• 1/4 cup chopped cilantro or flat-leaf parsley
• 6 radishes, halved and sliced thin
• 2 tablespoons lime juice

Description

Black Beans, Often Served In A Soup Or Stew, Have Been A Mainstay Of Mexican Cuisine For Thousands Of Years. Black-bean Soup Is Also Popular In The Caribbean, Where Rum, Sherry, Or Peppered Wine Is Often Added Toward The End Of Cooking. We Add The Sherry

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