2 cup onion, chopped
1 cup celery, chopper
6 parsley
2 fresh thyme
1 bay leaf
3 tbsp unsalted butter
1 large ham hock
2 cup dried black beans, picked ov er
6 cup beef broth
1/3 cup dark rum
1 lemon juice to taste
1 garnishes:
1 eggs, hard-cooked, chopped
1 fresh parsley, chopped
1 lemon slices
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.
Servings: 4 servings
Black Bean Soup With Rum Recipe brought to you by Recipe Ideas
Categories: Alcohol; Bean; Beverages; Soup; Vegetable
The History of Recipes
We are able to track the history of meal recipes far back into ancient history, certainly as far as early Egypt, and possibly even further. Having said that, mostly, these old records were just basic hieroglyphic instructions for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to experts in ancient history is a series of ancient tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. As we move on, there were a couple of cookery books which appeared in the 1300s - a book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the spicy food that appears on menues today, but rather accounts of the types of meals prepared by the chefs of the rich and powerful of that period. During the following few hundred years, the rich and powerful families of the West competed to lay on the most exotic meals, and because of this chefs and their recipes increased in prestige. Notwithstanding that, it was during the 1800s the formal cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collecting, verifying, and recording popular recipes of the day. By the time we get to the 1900s, cookery publications are highly popular due to more people being able to read, people having increased leisure time and having more money. |
We hope you enjoy this Black Bean Soup With Rum recipe.
