*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups/stews
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Dried black beans
    2       qt           Cold water
    2       c            Coarsely chopped onion
      1/2   c            Coarsely chopped scallions,
                         -including green tops
    3       md           Cloves garlic, minced
    1       ea           Smoked ham hock
    2       ea           Bay leaves, crumbled
                         Salt to taste
    1       t            Freshly ground black pepper
      1/2   ea           Scotch bonnet-type chile,
      1/2   c            Dark rum
   Pick over the beans, rinse them, and put them in a
   large heavy pot with the water. Cover the pot and
   bring the water quickly to a boil. Stir the beans,
   remove them from the heat, and allow them to sit for 1
   hour. When the beans have softened, return the pot to
   the heat, adding more boiling water if necessary. Then
   add the remaining ingredients, with the exception of
   the rum. Continue to cook, covered, over low heat for
   several hours, until the beans are very tender and the
   ham falls off its bone. Remove from the heat and
   remove the ham hock bone and meat. Dice the meat
   finely and discard the bone. Press the remaining
   ingredients through a food mill, taste for seasoning,
   and add the diced ham. At this point, the soup can
   rest overnight in the refrigerator so that the flavors
   mingle, or it can be served at once. To serve, reheat
   the soup for 5 minutes while stirring in the rum. Side
   dishes of lemon wedges, cooked white rice, minced
   onion, or chopped hard-boiled eggs can be served as
   garnishes. Serves 6.Subj: Frijoles SOPA DE FRIJOL NEGRO
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