Cuban Black Bean Soup

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.