Black Bean Soup With Rum

1. 1

   soak beans in cold water to cover by 2 inches for at least 8 hours; drain

2. 2

   Melt butter in a 6-8 quart heavy pot over moderately low heat. Add onions, celery, parsley, thyme, and bay leaf, and cook, stirring occasionally until vegetables are softened, about 10 minutes. Add ham hock, beans, stock, water, and pepper to taste and bring to a boil. Reduce heat and simmer, uncovered, adding more water if necessary to keep beans covered, until beans are very tender, about 3 hours.

3. 3

   Remove bay leaf, and cut meat from the ham hock into bite size pieces, then return to soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.