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Cuban Black Bean Soup No. 1912 Yields 4 Servings

Cuban Black Bean Soup No. 1912 Yields 4 Servings is built on Dried Black Beans Dried Oregano, Onions Chopped Salt, Tbls Butter Whole Dried Red Pepper, Water Green Bell Pepper, and Beef Bouillon Chopped. Serves 1. Keep it handy for the next time you cook it.

Ingredients

• 1 lb
• 1 cup
• 1
• 4 cup
• 1 cube
• 12 oz
• 2
• 1/2 tsp
• to taste

Method (preview)

1. 1

   Drain.

2. 2

   Discard the soak water.

3. 3

   Saute the onion in butter in a (4 quart) pot until tender but not browned.

4. 4

   Add the soaked beans, water, bouillon cube, ham (diced), bay leaves, thyme, oregano, salt and red pepper.

5. 5

   Bring to a boil.

6. 6

   Reduce heat.

7. 7

   Cover.

8. 8

   Simmer until the beans are tender (1-1 1/2 hours).

9. 9

   Remove 1 cup of the beans (for 4 servings, adjust as required).

10. 10

    Mash the removed beans with a potato masher or fork.

11. 11

    Return to the soup.

12. 12

    Stir thoroughly.

13. 13

    Remove and discard the bay leaves and red pepper.

14. 14

    Add the green pepper and rum.

15. 15

    Cover.

16. 16

    Simmer 15 minutes.