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Cuban Black Bean Stew Recipe

by Global Cookbook

Ingredients

1 lb Black Beans, Uncooked 1 c. Onion, Minced 1 Tbsp. Butter 4 c. Water Bouillon Cube, Beef 12 ounce Cooked Lean Ham 2 x Bay Leaves 1/2 tsp Thyme

1/2 tsp Oregano 1/2 tsp Salt 1 whl Dry Red Pepper 1 c. Minced Bell Pepper 1/3 c. Dark Rum (Optional) 1 c. Lowfat sour cream (Optional)

Directions

1. Sort and soak beans overnight; drain and throw away soak water. In a 4-qt pot, saute/fry onion in butter till tender but not browned. Add in soaked beans, 4 c. water, bouillon cube, ham (cut into chunks), bay leaves, thyme, oregano, salt and pepper. Bring to a boil, reduce heat. Cover and simmer till beans are tender, 1 to 1-1/2 hrs. Remove 1 c. of beans from pot and mash with a potato masher or possibly fork. Add in mashed beans back into pot and stir to thicken. Remove ham chunks and dice. Remove bay leaves and red pepper, if used and throw away. Add in diced ham, green pepper and rum to beans.
2. Cover and simmer for 15 min. Serve beans over rice and top with lowfat sour cream if you like.

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