Title: Cuban black bean stew
 Categories: Soups, Low-cal, Beans
      Yield: 4 servings
 
      1 lb Black Beans, Uncooked
      1 c  Onion, Chopped
      1 tb Butter
      4 c  Water
           Bouillon Cube, Beef
     12 oz Cooked Lean Ham
      2    Bay Leaves
    1/2 ts Thyme
    1/2 ts Oregano
    1/2 ts Salt
      1    Whole Dried Red Pepper
      1 c  Chopped Bell Pepper
    1/3 c  Dark Rum (Optional)
      1 c  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.