Soupe aux Pois Rouges

Ingredients

 * 1 lb kidney beans
 * 2 qts water
 * ¼ lb salt Pork, diced
 * 1 c finely chopped Scallions, including the green tops
 * 2 sprigs parsley, minced
 * 2 sprigs fresh thyme, minced
 * 1 bay leaf, crushed
 * 1 stalk celery, minced
 * 1 t Scotch Bonnet-Type chili
 * salt and black pepper to taste
 * 1 c hot water
 * 6 individual shots dark Haitian rum

Directions

 * 1) Pick over the Beans, wash them, and put them into a large saucepan or stockpot.
 * 2) Add the water and other ingredients, except the rum.
 * 3) Cover and bring to a boil.
 * 4) Then lower the heat, and simmer for 2 1/2 to 3 hours, until the Beans are very tender.
 * 5) Purée the soup in a food processor or put it through a food mill.
 * 6) Taste and adjust the seasonings and return the soup to the pot, adding up to 1 cup hot water to bring the soup to a thick, but not pasty, consistency and serve hot.
 * 7) At each place, serve a cordial glass of dark Haitian rum, which the diners should add to their soup before tasting it.