*  Exported from  MasterCook II  *
 
                SOPA DE FRIJOL NEGRO (Cuban Black Bean Soup)
 
 Recipe By     : Pamela Creeden/Corona, CA & Jubail, KSA
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Ethnic                           Soups, Stews & Chili
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           onion -- chopped
    3      cloves        garlic -- finely chopped
    2      tablespoons   vegetable oil
    1      pound         dried black beans
    3      cups          beef broth
    3      cups          water
    1      cup           cooked smoked ham -- finely chopped
    1      cup           green pepper -- chopped
    1      large         tomato -- chopped
      1/4  cup           dark rum
    1 1/2  teaspoons     ground cumin
    1 1/2  teaspoons     dried oregano
    4      hard-cooked   eggs -- chopped
    1      small         onion -- chopped
 
 Cook 1 cup onion and the garlic in oil in Dutch oven until tender.  Add
 remaining ingredients, except chopped egg and onions; heat to boiling.  Boil
 2 minutes; reduce heat.  Cover and simmer until beans are tender, about 2
 hours.  Serve with chopped eggs and onions.
 
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 Serving Ideas : Pronounced:  Soh'-pah deh free-hohl' nay'-groh
 
 NOTES : A dash of rum and dusky-tasting cumin give this version of black bean
 soup a hint of sophistication.  Garnish each serving of this dramatically
 dark soup with bright yellow and white of hard-cooked egg and chopped onions
 or, if preferred, finely chopped green onions.
 
 Note from Pam Creeden:  I used 3 cans (425 grams each) black beans, partially
 drained, reduced broth to 2 cups and omitted water.  I also used Turkey Ham
 plus a small splash of Liquid Smoke, but added the turkey ham during the last
 half hour.