Black Bean Soup With Rum

Recipe Ingredients

2 cups	125g / 4.4oz	Onion - chopped
1 cup	110g / 3.9oz	Celery - chopper
6		Parsley
2		Fresh thyme
1		Bay leaf
3 tablespoons	45ml	Unsalted butter
1 tablespoon	15ml	Ham hock (large)
2 cups	320g / 11oz	Dried black beans - picked over
6 cups	1422ml	Beef broth
1/3 cup	78ml	Dark rum
		Lemon juice to taste
		Garnishes
		Eggs - hard-cooked, chopped
		Fresh parsley - chopped
		Lemon slices

Recipe Instructions

The night before, soak beans in cold water to cover by 2 inches. Change water at least once. Drain and rinse.

In a heavy kettle, cook onion, celery, parsley, thyme, and bay leaf in the butter over mod-low heat, stirring, for 10 minutes. Add ham hock, beans, broth, 4 cups water, salt and pepper to taste.

Bring the mixture to a boil, reduce heat, and simmer, uncovered, adding more water if necessary to keep beans covered, for 3 hours. Discard ham hock and bay leaf.

Put the mixture through a medium disk of a food mill into a large bowl and then return it to the kettle. Stir in rum, lemon juice, and salt and pepper to taste.

Adjust the consistency with hot water and garnish for serving with the eggs, parsley, and lemon slices.

Makes about 7 cups.

Source:
Susan Feniger and Mary Sue Milliken

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