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BLACK BEAN SOUP WITH RUM

Category:    Soups, Desserts
Yield:4 servings
 
      2 c  Onion, chopped                           -r
      1 c  Celery, chopper                     6 c  Beef broth
      6    Parsley                           1/3 c  Dark rum
      2    Fresh thyme                              Lemon juice to taste
      1    Bay leaf                                 Garnishes:
      3 tb Unsalted butter                          Eggs, hard-cooked, chopped
      1 lg Ham hock                                 Fresh parsley, chopped
      2 c  Dried black beans, picked ov             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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