Black Bean Soup With Rum Recipe

Overview

A flavorful soup using ham hock and black beans flavored with dark rum and seasonings.

Step 1

The night before, soak beans in cold water to cover by 2 inches. Change water at least once. Drain and rinse.

Step 2

In a heavy kettle, cook onion, celery, parsley, 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.

Step 3

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.

Step 4

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.

Things You'll Need

  • 2c Onion, chopped
  • 1c Celery, chopped
  • 6 Parsley
  • 2 Fresh thyme
  • 1 Bay leaf
  • 3tb Unsalted butter
  • 1lg Ham hock
  • 2c Dried black beans, picked over
  • 6c Beef broth
  • 1/3c Dark rum
  • Lemon juice to taste
1 Garnishes:
  • Eggs, hard-cooked, chopped
  • Fresh parsley, chopped
  • Lemon slices

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