Black Bean Soup

• 1 pound black beans
• Water to cover (2 to 3 quarts)
• 1 large onion, chopped
• 1 carrot, chopped
• 3 stalks celery, with leaves, chopped
• Herb bouquet (parsley, thyme, bay leaf tied in cheesecloth)
• 1/4 teaspoon mace
• 1/4 teaspoon cinnamon
• 1/4 teaspoon Cayenne pepper
• 1/4 teaspoon cumin
• 3 cloves garlic, minced
• Coarse salt and freshly ground pepper to taste
• 1/4 cup of dark rum
• 1/2 cup sour cream

1. Pick over the beans.
2. Put them in a large saucepan and add water to cover.
3. Bring to boil, drain and add fresh water to cover.
4. Add the remaining ingredients except the rum and sour cream and simmer, covered, for about two hours, or until the beans are tender.
5. Add more water as necessary and stir frequently.
6. When the beans are cooked, puree them in a food processor until smooth.
7. Serve the soup in heated bowls garnished with a teaspoon of rum and a dollop of sour cream.

black beans, water, onion, carrot, stalks celery, bouquet, mace, cinnamon, cayenne pepper, cumin, garlic, salt, rum, sour cream

Taken from cooking.nytimes.com/recipes/1107 (may not work)