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Black Bean Soup

soups

1 1/2 cups dried black beans
6 cups water
1 cup diced onion
1/2 cup diced celery
1 bay leaf
1/2 hot chili pepper; seeded and minced
3 cloves garlic; minced
2 tablespoons lemon juice
1 teaspoon salt
1 ounce rum
1/4 cup butter
pinch freshly ground pepper
----Garnish----
1 lemon; thinly sliced
2 hard-cooked eggs; sliced
2 green onions; chopped

Rinse beans, discarding any shrivelled or discolored ones. In large saucepan, soak beans in 6 cups water overnight. (Alternatively, bring to simmer, turn off heat and let stand for about 1 hour.) In large pot, bring beans and soaking liquid to boil; skim off foam. Simmer, covered, until beans are tender, about 1-1/4 hours. Add onion, celery, bay leaf and chili; simmer for 30 minutes longer. Add garlic, lemon juice, salt and rum. Discard bay leaf. Put half the soup through food mill. (A blender or food processor can be used but will give the soup a less appetizing grey color.) Stir puree back into unblended beans and return to simmer. Stir in butter and pepper. Taste and adjust seasonings. Serve immediately or let cool, cover and refrigerate for improved flavor. Reheat just before serving. Serve garnished with floating slices of lemon and egg and chopped green onions.

Contributor: Canadian Living - January, 1986

Yield: 8 servings

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