Black bean soup with rum

 
                          BLACK BEAN SOUP WITH RUM
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beans
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Onion, chopped
    1       c            Celery, chopper
    6                    Parsley
    2                    Fresh thyme
    1                    Bay leaf
    3       tb           Unsalted butter
    1       lg           Ham hock
    2       c            Dried black beans, picked ov
                         -er
    6       c            Beef broth
      1/3   c            Dark rum
                         Lemon juice to taste
                         Garnishes:
                         Eggs, hard-cooked, chopped
                         Fresh parsley, chopped
                         Lemon slices
 
   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, parlsey, 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.
  
 
 
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