Title: Caribbean black bean soup
 Categories: Soup, Vegetarian
      Yield: 8 Servings
 
 
    8 oz black beans, washed and soaked overnight
    7 c  low-sodium chicken stock, or water (7-8 cups)
      1/2 c  flat beer
      3/4 c  dark rum
        4    cloves garlic, minced
        2 md onions, diced
        2 tb butter or margarine
        1 c  celery, finely chopped
    1    green bell pepper, seeded and diced
    1    red bell pepper, seeded and diced
    1    to 2 chili peppers, seeded and minced
        2 lg carrots, peeled and diced
      1/2 c  canned crushed tomatoes
    1 1/2    Tbs. ground cumin
        1 ts red hot sauce
      1/2 tb chile powder
      1/2 ts freshly ground black pepper
      1/2 ts salt
      1/4 ts cayenne pepper
        1 tb fresh cilantro, minced Drain the black beans and combine
  in a heavy saucepan with the stock, beer, rum, garlic and half of the
  onions. Bring to simmer. Cook for 1 to 1 1/2 hours over low heat,
  stirring occasionally. If the stock evaporates too quickly, reduce
  the heat, add up to 2 cups of hot water and continue simmering. Melt
  the butter in a saucepan and add the remaining onions, plus the
  celery, peppers and carrots.  Saute over medium heat until the
  vegetables are soft but not mushy, 5 to 7 minutes.  Set aside. When
  the beans are soft, puree half of the mixture in a food processor
  fitted with a steel blade. Return the puree to the saucepan and add
  the sauteed vegetables, crushed tomatoes and seasonings. Bring to a
  simmer and cook for about 15 minutes, stirring occasionally. Add a
  little hot water or rum if it is too thick, or continue to simmer if
  it is too thin. Serve at once with a dollop of yogurt or sour cream.
    Freezes well.