Black Bean Soup

• 1 lb. black beans, rinsed and sorted
• 1 smoked ham hock
• 2 onions, coarsely chopped
• 1 carrot, coarsely chopped
• 1 celery stalk, coarsely chopped
• 3 qt. chicken stock (12 c. equals seven to eight 14 1/2 oz. cans)
• 1 (6 oz.) can tomato paste
• 1 1/2 Tbsp. ground cumin
• 1 Tbsp. Madras curry powder (any curry powder will do)
• 1 tsp. ground thyme
• 1/2 tsp. ground bay leaf (I crumble the bay leaf)
• 1/2 tsp. cayenne pepper
• 1/2 tsp. ground white pepper
• 1/2 c. brewed coffee
• 2 Tbsp. dark rum
• salt and freshly ground pepper
• cooked rice
• chopped onion
• sour cream
• shredded Cheddar cheese
• chopped red pepper (optional)

1. Combine beans, ham hock and chopped vegetables
2. in a 5 to 6-quart pot. Add enough water to cover the ingredients by 2-inches. Bring to a boil. Reduce heat and simmer, uncovered, 1 hour.
3. Let mixture stand at room temperature overnight.

black beans, hock, onions, carrot, celery stalk, chicken stock, tomato paste, ground cumin, curry, ground thyme, ground bay leaf, cayenne pepper, ground white pepper, coffee, dark rum, salt, rice, onion, sour cream, cheddar cheese, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=500419 (may not work)