Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Onion, chopped -r
1 c Celery, chopper 6 c Beef broth
6 Parsley 1/3 c Dark rum
2 Fresh thyme Lemon juice to taste
1 Bay leaf Garnishes:
3 tb Unsalted butter Eggs, hard-cooked, chopped
1 lg Ham hock Fresh parsley, chopped
2 c Dried black beans, picked ov 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
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. a 1971 Gourmet Mag. favorite

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