Black Bean Soup

Makes 4 quarts Combine beans, ham hock, onions, carrot and celery in heavy large saucepan.

Add enough water to cover ingredients by 2 inches. Bring to boil. Reduce heat and simmer uncovered for 1 hour. Let mixture stand at room temperature overnight.

Remove ham hock from beans. Remove meat from bone. Trim meat well. Chop finely; set aside. Degrease bean mixture. Add stock, tomato paste, cumin, curry, thyme, bay leaves, cayenne and white pepper and bring to boil.

Reduce heat and simmer uncovered until beans are tender, stirring occasionally, about 2 hours.

Using slotted spoon, transfer beans to blender and puree (in batches if necessary). Return to saucepan. Add coffee and rum. Bring mixture to boil. Mix in ham hock meat. Season with salt and pepper.

Combine rice, onions, bell pepper and cilantro. Spoon some of mixture into each bowl. Ladle soup over. Garnish with lime.

Chez Renee - Aptos, CA.

Posted by Jim Vorheis. Courtesy of Fred Peters.