*  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.