Black Bean Soup With Greens

• 1 pound black beans
• Water to cover
• 1 large peeled onion stuck with two whole cloves
• 2 carrots, sliced
• 3 celery stalks, chopped
• Herb bouquet (thyme and parsley sprigs and bay leaf tied in cheesecloth)
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground mace
• 2 garlic cloves, chopped (green part removed)
• 1 fresh chili pepper, seeded and chopped
• Coarse salt and freshly ground pepper to taste
• 1/2 pound shredded collard greens or kale
• Creme fraiche for garnish
• Lemon slices for garnish
• Dark rum for garnish

1. Soak the beans overnight in cold water to cover in a large saucepan.
2. When you are ready to cook the beans, add the onion and other vegetables, the herb bouquet, allspice, mace, garlic and chili.
3. Simmer gently for an hour to an hour and a half, adding salt and pepper after a half hour's cooking.
4. Remove the herb bouquet from the soup and the cloves from the onion.
5. Then puree the soup in a food processor, doing it in batches.
6. Return the puree to the saucepan, bring the puree to a boil and correct the seasoning.
7. Add the greens and heat them through until they are wilted.
8. To serve, pour the soup into heated individual bowls.
9. If you so desire, each serving can be garnished with a dollop of creme fraiche along with a lemon slice and a teaspoon of dark rum.

black beans, water, onion, carrots, celery stalks, bouquet, ground allspice, ground mace, garlic, fresh chili pepper, salt, collard greens, lemon slices

Taken from cooking.nytimes.com/recipes/5602 (may not work)