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Cuban Black Bean Soup Recipe

by CookEatShare Cookbook

Ingredients

2 c. black beans 3 quarts. water 1/2 pound ham, cubed 2 tbsp. extra virgin olive oil 2 onions, minced 2 cloves garlic, chopped 1/2 c. minced celery 1 carrot, sliced 1 green pepper, minced 2 tomatoes, minced

1 bay leaf 2 teaspoon salt 1/4 teaspoon dry, grnd chili pepper 1 teaspoon Spanish paprika 2 tbsp. butter 2 tbsp. flour 3 tbsp. rum 3 hard-cooked sliced Large eggs 6 slices lemon

Directions

1. Wash and soak beans overnight; drain and rinse. Combine beans, 3 qts water, and ham in a saucepan; bring to a boil. Cover and cook over low heat 3 hrs. Heat extra virgin olive oil in frying pan and add in onions, celery, garlic, carrot, and green pepper; saute/fry 15 min. Stir frequently. Add in mix to the beans together with tomatoes, bay leaf, salt, chili pepper, and paprika. Cover and cook over low heat 1 hour. Force mix through sieve and return to saucepan. Knead butter and flour in a ball and add in to soup. Stir till boiling. Correct seasoning; add in rum. Serve garnished with slices of egg and lemon.

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