Cuban Black Bean Soup Recipe

1 cup chopped onion
3 cloves garlic, finely chopped
2 tablespoons vegetable oil
1 pound dried black beans (about 2 2/3 cups)
3 cups beef broth
3 cups water
1 cup finely chopped fully cooked smoked ham
1 cup chopped green pepper
1 large tomato, chopped
1/4 cup dark rum
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano leaves
Chopped hard-cooked eggs
Chopped onions

Cook 1 cup onion and the garlic in oil in Dutch oven until tender. Add remaining ingredients except chopped eggs 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.