Cuban Black Bean Soup

Sopa De Frijol Negro(soh-pah deh free-hohl nay-groh""A dash of rum and dusky-tasting cumin give this version of black bean soup a hint of sophistication. Garnish each serving of this dramatic dark soup with the bright yellow and white of hard-cooked egg and chopped onions or, if preferred, finely chopped green onions.

Ingredients

• 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

Directions

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.

Submitted 6/13/05.
Source: Betty Crocker's New International Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Cuban Black Bean Soup