Title: Brazilian black bean soup #1
 Categories: Soup
      Yield: 4 Servings
 
      2 c  Dried black beans
      8 c  Cold water
    3/4 lb Cooked ham; diced
      1    Ham bone; if desired
      4    Cloves garlic; crushed
      2 ts Salt
    1/2 c  Diced onion
      2    Whole cloves
    1/2 ts Ground cumin
      1 tb Ground New Mexico chile
      1    Lime; juice of
    1/4 c  Rum
      4    Green onions; finely chopped
    1/2 c  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 1-1/2 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 , by Jane Butel, ISBN 0-89586-646-3
  (0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,