Title: Sopa De Frijol Negro (Cuban Black Bean Soup)
Categories: Ethnic, Soups, Stews & chi
Yield: 8 Servings

1 c Onion; chopped
3 Cloves garlic; finely
-chopped
2 tb Vegetable oil
1 lb Dried black beans
3 c Beef broth
3 c Water
1 c Cooked smoked ham; finely
-chopped
1 c Green pepper; chopped
1 lg Tomato; chopped
1/4 c Dark rum
1 1/2 ts Ground cumin
1 1/2 ts Dried oregano
4 Hard-cooked eggs; chopped
1 sm Onion; chopped

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

Serving Ideas : Pronounced: Soh'-pah deh free-hohl' nay'-groh

NOTES : A dash of rum and dusky-tasting cumin give this version of black
bean soup a hint of sophistication. Garnish each serving of this
dramatically dark soup with bright yellow and white of hard-cooked egg and
chopped onions or, if preferred, finely chopped green onions. Note from Pam
Creeden: I used 3 cans (425 grams each) black beans, partially drained,
reduced broth to 2 cups and omitted water. I also used Turkey Ham plus a
small splash of Liquid Smoke, but added the turkey ham during the last half
hour.
Recipe by: Pamela Creeden/Corona, CA & Jubail, KSA Posted to MC-Recipe
Digest V1 #669 by Creedenite@aol.com on Jul 13, 1997