Soupe aux Pois Rouges

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  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 2½ 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.