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
Food historians have proved the existance of recipes far back into history, at least as far back into recorded history as ancient Egypt, and possibly even further. However, sadly, these early records were just primitive hieroglyphic recipes for preparing meals.
In fact, the oldest recipe found, according to academics are some ancient tablets in ancient 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 people feel exhilarated and blissful. Progressing into The time of the roman empire 25BC a man called Apicius assembled a collection of scripts describing recipes prepared by wealthy Romans. In his publication, he tells us how the roman meals were split into hors d`oeuvre, entrees and desserts, a very modern way of dining. He also informs us how the Roman chefs used a good variety of spices and herbs, including a few you will know such as basil, mint and parsley. Later, there are some recipe books which date from the 14th Century ; a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the indian curry that we all know today, but rather accounts of the types of meals on the tables of the rich people of that period. Later on in the 1400s, the Crusaders brought back many spices and herbs from the East, such as basil and coriander. These new spices and herbs prompted a surge in books on cookery, most of which are now in private cookery archives. The introduction of the TV brought us TV cookery programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, allowing us all to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Black Bean Soup With Rum recipe.
