Title: Black Bean Soup with Rum
Categories: Soup Vegetable Beef Bean
Yield: 4 Servings
| 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 r |
| 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. a 1971 Gourmet Mag. favorite