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Title: Black Bean Soup with Rum
Categories: Soup Vegetable Beef Bean
Yield: 4 Servings

2cOnion, chopped
1cCelery, chopper
6 Parsley
2 Fresh thyme
1 Bay leaf
3tbUnsalted butter
1lgHam hock
2cDried black beans, picked ov r
6cBeef broth
1/3cDark 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

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