*  Exported from  MasterCook  *

                         Black Bean Soup with Rum

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----SOUP-----
   2      cups          Onion -- Chopped
   1      cup           Celery -- Chopped
   6                    Parsley
   2                    Fresh Thyme
   1                    Bay Leaf
   3      tablespoons   Unsalted Butter
   1                    Large Ham Hock
   2      cups          Dried Black Beans
   6      cups          Beef Broth
     1/3  cup           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 medium 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 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.
 A 1971 Gourmet Magazine Favorite.

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