Ingredients
- 4 1/2 cups Kemp’s black beans, including liquid
- 1 to 2 cups water
- 1 1/2 tablespoons Sherry (cream or medium-dry), or to taste
- 1 tablespoon fresh lime juice, or to taste
Description
Finished With A Squeeze Of Lime And Served With Wedges Of Warm Corn Bread, This Soup Makes A Satisfying Weeknight Meal.
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