SOPA DE FRIJOL NEGRO(Cuban Black Bean Soup)

* Exported from MasterCook II *

SOPA DE FRIJOL NEGRO (Cuban Black Bean Soup)

Recipe By : Pamela Creeden/Corona, CA & Jubail, KSA
Serving Size : 8 Preparation Time :0:00
Categories : Ethnic Soups, Stews & Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup onion -- chopped
3 cloves garlic -- finely chopped
2 tablespoons vegetable oil
1 pound dried black beans
3 cups beef broth
3 cups water
1 cup cooked smoked ham -- finely chopped
1 cup green pepper -- chopped
1 large tomato -- chopped
1/4 cup dark rum
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
4 hard-cooked eggs -- chopped
1 small 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.

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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.