Brazilian black bean soup #1

Yield: 4 Servings

Measure Ingredient
2 cups Dried black beans
8 cups Cold water
¾ pounds Cooked ham; diced
1 Ham bone; if desired
4 Cloves garlic; crushed
2 teaspoons Salt
½ cup Diced onion
2 Whole cloves
½ teaspoon Ground cumin
1 tablespoon Ground New Mexico chile
1 Lime; juice of
¼ cup Rum
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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