Cuban Black Bean Soup
Hot and spicy, Cuban-style black bean soup, spiked with rum, served topped with a dollop of sour cream.
1 pound dry black beans
1 cup chopped onion
1 tablespoon butter
4 cups water
1 teaspoon beef base or bouillon granules
12 ounces diced ham
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 red chile pepper, chopped
1 cup green bell pepper, chopped
1/3 cup rum
Sour cream for accompaniment
- Sort and soak dry black beans overnight; drain and discard the water.
- In a kettle, sauté chopped onion in butter over low heat until tender, but not browned. Add the beans, water, beef base, diced ham, bay leaves, thyme, oregano, salt, and chopped red chili pepper. Bring to a boil, reduce heat, cover, and simmer until the beans are tender, about 1 to 1 1/2 hours.
- Remove 1 cup of the beans from the kettle, mash finely and return; stir to thicken.
- Remove the bay leaves Add chopped green bell pepper and rum. Cover and simmer for 15 minutes.
- Serve with sour cream on top.
Makes 6 servings.