Active Time

　　25 min

　　Total Time

　　2 1/2 hr

　　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.

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

　　Purée black beans in batches in a blender (use caution if beans are hot) and transfer as puréed to a 2 1/2- to 3-quart heavy saucepan. Stir in 1 cup water, Sherry, lime juice, and salt to taste, then thin soup, if necessary, to desired consistency with additional water. Bring to a simmer over moderate heat and simmer, stirring occasionally, 5 minutes.

　　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.