Recipes for the Web

Barrington Software Incorporated

CUBAN BLACK BEAN STEW

1 Pound(s) Black Beans, Uncooked

1 Cup(s) Onion, Chopped

1 Tablespoon(s) Butter

4 Cup(s) Water

Bouillon Cube, Beef

12 Ounce(s) Cooked Lean Ham

2 Bay Leaves

1/2 Teaspoon(s) Thyme

1/2 Teaspoon(s) Oregano

1/2 Teaspoon(s) Salt

1 Whole Dried Red Pepper

1 Cup(s) Chopped Bell Pepper

1/3 Cup(s) Dark Rum (Optional)

1 Cup(s) Sour Cream (Optional)

Sort and soak beans overnight; drain and discard soak water. In a

4-quart pot, saute onion in butter until tender but not browned. Add

soaked beans, 4 cups water, bouillon cube, ham (cut into chunks), bay

leaves, thyme, oregano, salt and pepper. Bring to a boil, reduce

heat. Cover and simmer until beans are tender, 1 to 1-1/2 hours.

Remove 1 cup of beans from pot and mash with a potato masher or fork.

Add mashed beans back into pot and stir to thicken. Remove ham

chunks and dice. Remove bay leaves and red pepper, if used and

discard. Add diced ham, green pepper and rum to beans. Cover and

simmer for 15 minutes. Serve beans over rice and top with sour cream

if desired.