Black Bean Soup - cooking recipe

Ingredients

1 lb. black beans, rinsed and sorted
1 smoked ham hock
2 onions, coarsely chopped
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
3 qt. chicken stock (12 c. equals seven to eight 14 1/2 oz. cans)
1 (6 oz.) can tomato paste
1 1/2 Tbsp. ground cumin
1 Tbsp. Madras curry powder (any curry powder will do)
1 tsp. ground thyme
1/2 tsp. ground bay leaf (I crumble the bay leaf)
1/2 tsp. cayenne pepper
1/2 tsp. ground white pepper
1/2 c. brewed coffee
2 Tbsp. dark rum
salt and freshly ground pepper
cooked rice
chopped onion
sour cream
shredded Cheddar cheese
chopped red pepper (optional)

Preparation

Combine beans, ham hock and chopped vegetables
in a 5 to 6-quart pot. Add enough water to cover the ingredients by 2-inches. Bring to a boil. Reduce heat and simmer, uncovered, 1 hour.
Let mixture stand at room temperature overnight.