Black Bean Soup With Rum

Servings: 4
Ingredients:

2 c  Onion, Chopped
1 c  Celery, Chopped
6    Parsley
2    Fresh Thyme
1    Bay Leaf
3 tb Unsalted Butter
1    Large Ham Hock
2 c  Dried Black Beans
6 c  Beef Broth
1/3 c  Dark Rum
Lemon Juice To Taste

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.