Makes 6 (1⅓ cup) servings



  1. Reserve 1 cup black beans.
  2. Puree remaining beans with water in electric blender or food processor; set aside.
  3. Cook onion, celery, and carrots in oil in Dutch oven over medium-high heat until tender crisp.
  4. Add broth, chiles, pepper and whole and puréed beans.
  5. Simmer uncovered 10 to 15 minutes.
  6. Remove from heat; stir in sherry.
  7. Top each serving with ½ cup rice.
  8. Garnish with green onions and tomato.
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