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Black Bean Soup With Rum

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      Title: BLACK BEAN SOUP WITH RUM
 Categories: Beans
      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
           -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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