Cuban Black Bean Soup    No. 1912                      Yields 4 Servings
 
      1 lb        Dried Black Beans        1/2 tsp       Dried Oregano
      1 Cup       Onions, Chopped          1/2 tsp       Salt
      1 Tbls      Butter                     1 Whole     Dried Red Pepper
      4 Cups      Water                      1 Cup       Green Bell Pepper,
      1 Cube      Beef Bouillon                          Chopped
     12 oz        Cooked Lean Ham          1/3 Cup       Dark Rum
      2           Bay Leaves                 1 Cup       Sour Cream
    1/2 tsp       Dried Thyme
 
 Sort the beans.
 Soak overnight in water to cover.
 Drain.
 Discard the soak water.
 Saute the onion in butter in a (4 quart) pot until tender but not browned.
 Add the soaked beans, water, bouillon cube, ham (diced), bay leaves, thyme,
 oregano, salt and red pepper.
 Bring to a boil.
 Reduce heat.
 Cover.
 Simmer until the beans are tender (1-1 1/2 hours).
 Remove 1 cup of the beans (for 4 servings, adjust as required).
 Mash the removed beans with a potato masher or fork.
 Return to the soup.
 Stir thoroughly.
 Remove and discard the bay leaves and red pepper.
 Add the green pepper and rum.
 Cover.
 Simmer 15 minutes.