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Title: Cuban Black Bean Soup
Yield: 4 Servings

Ingredients

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Instructions

1 lb beans, dried black
1 cup onion; chopped
1 tb margarine or butter
4 cup water
1 bouillon cube, beef
12 oz ham, cooked lean
2 bay leaves
1/2 ts thyme, dried leaf
1/2 ts oregano, dried leaf
1/2 ts salt
1 pepper, dried whole red
1 cup pepper, green bell; chopped
1/3 cup dark rum (optional)
1 cup sour cream (optional)

Sort and soak beans overnight; drain and discard soak water. In a 4-quart
pot, saute onion in butter or marg until tender but not browned. Add
soakedbeans, 4 cups water, bouillon cube, ham (cut into 4-6 chunks), bay
leaves, thyme, oregano, salt & red pepper. Bring to boil; reduce heat.
Cover and simmer until beans are tender, 1 to 1-1/2 hour. Remove 1 cup
beans from stew, mash in a bowl with potato masher or fork. Add mashed
beans to stew; stir to thicken. Remove ham and dice. Remove bay leaves and
red pepper, if used and discard. Add diced meat, green pepper and rum (if
desired) to beans. Cover and simmer 15 minutes. Serve beans over rice
and top with sourcream if desired.

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