Caribbean-style black bean soup with ham hocks, rum and fresh lemon juice.

Black Bean Soup with Rum

2 cups dry black beans
3 tablespoons butter
1 onion, chopped
1 cup chopped celery
1/2 cup chopped flat-leaf parsley
1 tablespoon thyme
1 bay leaf
1/2 pound ham hocks
6 cups beef broth
4 cups water
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup rum
1/4 cup lemon juice

1. Soak dry black beans in cold water overnight. Change the water once. Drain and rinse.
2. In a heavy kettle, cook in butter the chopped onion, chopped celery, chopped parsley, thyme, and bay leaf for 10 minutes. Add hamhocks, beans, beef broth, water, salt and pepper. Bring the mixture to a boil, reduce heat, and simmer, uncovered, adding more water if necessary to keep the beans covered, for 3 hours.
3. Discard the hamhocks and bay leaf. Puree in a food processor then return to the kettle. Stir in rum and lemon juice, and reheat.

Makes 10 servings.