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Black Bean Soup with Rum

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Submitted by LadyAshvin

YIELD

4 servings

PREP

30 min

COOK

4 hrs

READY

1

Ingredients

2 473
CUPS ML ONIONS
chopped
1 237
CUP ML CELERY
chopper
6 6
EACH EACH PARSLEY SPRIGS *
2 2
EACH EACH THYME SPRIGS
fresh *
1 1
EACH EACH BAY LEAVES *
3 45
TABLESPOONS ML BUTTER, UNSALTED
1 1
LARGE LARGE HAM HOCK *
2 473
CUPS ML BLACK BEANS
dried, picked over
6 1.4
CUPS L BEEF STOCK
79
CUP ML DARK RUM *
1 1
X X LEMON JUICE
to taste *
garnishes
1 1
X X EGGS
hard-cooked, chopped *
1 1
X X PARSLEY LEAVES
fresh, chopped *
1 1
SLICES SLICES LEMON *

Directions

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 562g (19.8 oz)
Amount per Serving
Calories 271 31% from fat
 % Daily Value *
Total Fat 9g 15%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 738mg 31%
Total Carbohydrate 11g 11%
Dietary Fiber 9g 37%
Sugars g
Protein 32g
Vitamin A 8% Vitamin C 11%
Calcium 8% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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