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Ingredients
- 1 lb Dry black beans
- 2 quart Cool water
- 2 c. Coarsely minced onion
- 1/2 c. Coarsely minced scallions, including green tops
- 3 med Cloves garlic, chopped
- 1 x Smoked ham hock
- 2 x Bay leaves, crumbled
- Â Â Salt to taste
- 1 tsp Freshly grnd black pepper
- 1/2 x Scotch bonnet-type chile, seeded
- 1/2 c. Dark rum
Directions
- Pick over the beans, rinse them, and put them in a large heavy pot with the water. Cover the pot and bring the water quickly to a boil. Stir the beans, remove them from the heat, and allow them to sit for 1 hour. When the beans have softened, return the pot to the heat, adding more boiling water if necessary. Then add in the remaining ingredients, with the exception of the rum. Continue to cook, covered, over low heat for several hrs, till the beans are very tender and the ham falls off its bone. Remove from the heat and remove the ham hock bone and meat. Dice the meat finely and throw away the bone. Press the remaining ingredients through a food mill, taste for seasoning, and add in the diced ham. At this point, the soup can rest overnight in the refrigerator so which the flavors mingle, or possibly it can be served at once. To serve, reheat the soup for 5 min while stirring in the rum. Side dishes of lemon wedges, cooked white rice, chopped onion, or possibly minced hard-boiled Large eggs can be served as garnishes.
- Serves 6.Subj:Frijoles SOPA DE FRIJOL NEGRO
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