Try this Black Bean Soup with Rum recipe, or contribute your own.
Suggest a better descriptionThe night before, soak beans in cold water to cover by 2 inches. Change water at least once. Drain and rinse. In a heavy kettle, cook onion, celery, parlsey, thyme, and bay leaf in the butter over mod-low heat, stirring, for 10 minutes. Add ham hock, beans, broth, 4 cups water, salt and pepper to taste. Bring the mixture to a boil, reduce heat, and simmer, uncovered, adding more water if necessary to keep beans covered, for 3 hours. Discard ham hock and bay leaf. Put the mixture through a medium disk of a food mill into a large bowl and then return it to the kettle. Stir in rum, lemon juice, and salt and pepper to taste. Adjust the consistency with hot water and garnish for serving with the eggs, parsley, and lemon slices. Makes about 7 cups. a 1971 Gourmet Mag. favorite Posted to MM-Recipes Digest V4 #299 by roy@indy.net (Roy) on Nov 19, 1997
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Serving Size: 1 Serving (296g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 526 | ||
Calories from Fat: 471 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.3g | 70 % | |
Saturated Fat 33g | 165 % | |
Monounsaturated Fat 13.6g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 137.4mg | 42 % | |
Sodium 599.6mg | 21 % | |
Potassium 183.3mg | 5 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 2.4g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 526
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