MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Black Bean Soup with Rum
  Categories: Beans, South ameri, Soups
       Yield: 4 servings
       2 c  Onion, chopped
       6 ea Parsley
       1 ea Bay leaf
       1 ea Lg Ham hock
       6 c  Beef broth
       1 x  Lemon juice to taste
       1 x  Eggs, hard-cooked, chopped
       1 x  Lemon slices
       1 c  Celery, chopper
       2 ea Fresh thyme
       3 tb Unsalted butter
       2 c  Dried black beans, picked ov
     1/3 c  Dark rum
       1 x  Garnishes:
       1 x  Fresh parsley, chopped
   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