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.