Black Bean Soup With Rum Recipe

Ingredients:

1 pc of lemon; sliced
1 parsley (fresh); chopped
Freshly-squeezed lemon juice
1 egg (hard-boiled); sliced into thin slivers
1/3 c of rum (dark)
6 c of broth (beef)
2 c of beans (black); dried
1 pc of ham hock
3 Tbsps of butter; unsalted
1 pc of Laurel leaf
Bunch of thyme (fresh)
Bunch of parsley (fresh)
1 c of celery; chopped
2 c of onions; chopped

Instructions:

Place beans inside a basin with cool water. Leave overnight to soften. Drain beans prior to cooking.

Using a large kitchen pot, saute celery, parsley, thyme, onion and Laurel leaf using butter, about ten minutes.

Next place the hock, beans, broth and water inside the pot. Season with pepper, as well as salt. Let boil then simmer lid off for three more hours.

At this point you can take away the bay leaves and hock. Remove mixture from heat. Spoon beans into a processor and blitz into a smooth velvety mixture.

Return beans into the pot. Add the rum, lime juice, pepper plus salt to your taste. Serve with eggs and parsley on the side. Yields seven cups.

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