** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Tired of the same old soup? Try this savory concoction that can be served as an introduction to a meal or a full-course, protein-rich entree. Unique, rich ingredients give this dish a caribbean flair and leave your guests hungering for a trip to the islands.
1. The night before, soak beans in cold water to cover by 2 inches.
2. Change water at least once. Drain and rinse. In a heavy kettle, cook onion, celery, parsley, thyme, and bay leaf in the butter over mod-low heat, stirring, for 10 minutes.
3. Add ham hock, beans, broth, 4 cups water, salt and pepper to taste.
4. Bring the mixture to a boil, reduce heat, and simmer, uncovered, adding more water if necessary to keep beans covered, for 3 hours.
5. 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.
6. Stir in rum, lemon juice, and salt and pepper to taste.
7. Adjust the consistency with hot water and garnish for serving with the eggs, parsley, and lemon slices.
Comments on Black Bean Soup With Rum Recipe:
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Posted by a Visitor - October 03, 2009
I think it is just garnish, so the number of eggs is your call.
Posted by a Visitor - October 03, 2009
One egg or eggs? WHAT ARE YOU SUPPOSED TO DO with the EGG or EGGS?
Dietary Notes:
This recipe is a good source of Vitamin A with 13% of your daily recommended intake per serving. This recipe is high in Vitamin C with 35% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Egg, Beans, Butter, Sulfites, Alcohol, Fructose Malabsorption, Celery, Beef, Onion, Citric Acid allergies.
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