How To make Black Bean Soup with Rum
2 c Onion, chopped
1 c Celery, chopper
6 Parsley
2 Fresh thyme
1 Bay leaf
3 tb Unsalted butter
1 lg Ham hock
2 c Dried black beans, picked ov
-er 6 c Beef broth
1/3 c Dark rum
Lemon juice to taste Garnishes: Eggs, hard-cooked, chopped Fresh parsley, chopped Lemon slices The 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.
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Recipe Black Bean Soup
Recipe - Black Bean Soup
INGREDIENTS:
●1 pound black beans , picked over, rinsed and drained
●2 tablespoons extra-virgin olive oil
●1 medium onion, diced
●1 carrot, diced
●2 cloves
●1 head garlic, halved crosswise
●2 bay leaves
●2 teaspoons dried oregano
●2 smoked ham hocks, about 1 1/2 pounds (substitute ham or bacon)
●9 cups water
●2 teaspoons kosher salt
●1/4 to 1/3 cup dry sherry or dark rum
●Freshly ground pepper
●1/2 to 1 teaspoon balsamic vinegar
●Optional serving garnishes: Sour cream or creme fraiche, minced scallion or chives, crumbled cheese such as feta, queso fresco , or grated cheddar, diced red bell pepper , diced avocado, or minced jalapeno
Keepin' It Real RV Life makes Black Bean and Sausage Soup!
On a cold day what can be better than Black Bean and Sausage Soup? I'm making some in our Grand Design Reflection 340 RDS. Get out your favorite cookware and use these simple ingredients to make a delicious cold weather comfort food.
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How To Make Coffee Liqueur With Rum Or Bourbon
I was able to taste still Austin's coffee Liqueur a while ago with their distiller Harry. Harry gave me a few pointers on how to go about making my own so here goes . . . .
First, we need a base spirit. We can use any aged spirit, but bourbon and rum were specifically suggested so that's what I am going to use.
Then we need coffee beans. I used Robbert Harris Italian, dark roast. Like I say in the video I do wonder if something more mellow would have been better.
Next up is cocoa nibs. They add a wonderfully full and rich flavour and mouthfeel. I would definitely not skip these.
Mascerate for 3-5 days. When you think the flavour is right filter the mixture with a coffee filter.
Proof down to your desired ABV, I hit 30%. And add the simple syrup or maple syrup.
At this stage, you may want to let the mixture sit for another few days and filter again.
Ingredients:
400ml of base spirit (Rum or Bourbon)
1 Cup of coffee
1/2 Cup of cocoa nibs
Water to proof down with (filtered or bottled is best)
simple syrup or maple syrup to taste (I used 4 soup spoons)
Oh yeah, I totally get that the UJSSM (Uncle Jesse's Simple Sour Mash) is not actually a bourbon. But we are making spirits at home and its more about the imitation than what it should legally be called.
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