Categories: Beans 
      Yield: 4 servings 
  
      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.