Cuban Black Bean Soup

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

1. Sort and soak beans overnight; drain and discard soak water. In a 4-quart pot, saute onion in butter or margarine until tender, but not browned.
2. Add soaked beans, 4 cups water, bouillon cube, ham (cut into 4 to 6 chunks), bay leaves, thyme, oregano, salt and red pepper.
3. Bring to boil; reduce heat.
4. Cover and simmer until beans are tender, 1 to 1 1/2 hours.
5. Remove 1 cup beans from stew; mash in a bowl with potato masher or fork.
6. Add mashed beans to stew; stir to thicken.
7. Remove ham and dice.
8. Remove bay leaves and red pepper, if used, and discard.
9. Add diced meat, green pepper and rum (if desired) to beans.
10. Cover and simmer 15 minutes.
11. Serve beans over rice and top with sour cream, if desired.
12. Yield:
13. 4 servings.

black beans, onion, margarine, water, cooked lean ham, bay leaves, dried leaf thyme, dried leaf oregano, salt, red pepper, green bell pepper, dark rum, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=526802 (may not work)