Cuban Black Bean Soup
1 lb black beans
1 c onion -- chopped
1 tb Butter
6 c Water
1 beef bouillon cube
12 oz lean ham
2 Bay leaves
1/2 ts dried thyme
1/2 ts dried oregano
1/2 ts Salt
2 tablespoons dark rum -- (optional)
1 c green bell pepper -- chopped
2 whole hot red chili peppers
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. Add soaked beans, water, ham (cut into
chunks), bay leaves, thyme, oregano & red pepper. Bring to boil; reduce heat. Cover and simmer until beans are tender, 1 to 2 hours.
Remove 1 cup beans from stew, mash in a bowl with potato
masher or fork. Add dissolved bouillon and 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 sour cream if desired.
Pairs Well With
added benefit is that it's low fat