|2 cups||Dried black beans|
|8 cups||Cold water|
|¾ pounds||Cooked ham; diced|
|1||Ham bone; if desired|
|4||Cloves garlic; crushed|
|½ cup||Diced onion|
|½ teaspoon||Ground cumin|
|1 tablespoon||Ground New Mexico chile|
|1||Lime; juice of|
|4||Green onions; finely chopped|
|½ cup||Grated Monterey Jack or dairy sour cream|
|Lime wedges; if desired|
Sort & rinse beans, then soak overnight in water to cover, (or place in large saucepan, add water to cover, bring to a boil, remove from heat, cover and let stand 1 hour. Simmer 1-½ hours, then proceed with recipe).
Drain beans; place in a large saucepan and add 8 cups cold water, ham, ham bone (if desired), garlic, salt, diced onion, cloves, cumin, ground chile (or caribe) and lime juice. Bring to a boil; reduce heat, cover and simmer 2 hours or until beans are tender and soup is thick. Taste and adjust seasonings. To serve, remove ham bone, if used. Lace soup with rum; spoon into bowls and top with green onions, cheese or sour cream, and lime wedges, if desired. Makes 4 to 6 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .
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