Black Bean Soup with Rice and Sherry

1 cup dry black beans

1 quart beef broth

1 quart chicken broth

½ pound smoked ham hock

1 large onion, sliced

1 carrot, sliced

4 sprigs fresh parsley

2 cloves garlic

1 teaspoon ground thyme

salt and pepper to taste

1 ½ cups uncooked white rice

½ cup dry sherry

1 small red onion, diced

Place beans in a large bowl and cover with several inches of water. Let soak 8 hours or overnight.

Drain and rinse beans and place in a large pot over medium heat with beef broth, chicken broth, ham hock, onion, carrot, parsley, garlic and thyme. Bring to a boil, then reduce heat, cover and simmer 6 to 8 hours.

Strain soup into a large saucepan, reserving bean mixture. Remove ham hock and discard. Puree bean mixture in a blender or food processor until smooth. Stir into reserved broth. Cook over low heat 2 hours. Season with salt and pepper.

In the last 20 minutes of cooking, bring 2 1/2 cups of water to a boil in a medium saucepan. Stir in rice. Reduce heat, cover and cook 20 minutes.

Ladle soup into six bowls. Top with cooked rice, a spoonful of sherry and a sprinkling of red onion.