Name: Black-Bean Soup with Sherry and Lime
Cook time: 25 min
Total time: 2 1/2 hr
Yield: Makes 4 servings
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; Accompaniment: skillet corn bread

I happen to love cream Sherry and prefer the touch of sweetness it gives to this soup, but medium-dry also adds a dash of sophistication. Finished with a squeeze of lime and served with wedges of warm corn bread, this soup makes a satisfying weeknight meal.

Cooks' note:

Soup can be made ahead and chilled, uncovered, until completely cooled, then covered up to 5 days, or frozen 3 months. Reheat over low heat, thinning with water as necessary.

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