Brazilian Black Bean Soup

Ingredients
2 cup dried black beans
8 cup water
3/4 lb cooked ham, diced
1 x ham bone, if desired
4 x cloves garlic, minced
2 tsp salt, or to taste
1/2 cup onion, diced
2 whl cloves
1/2 tsp ground cumin, or to taste
1 tbl New Mexico hot red chile, crushed
1 x lime, juice of
1/4 cup dark rum
4 x green onions, finely chopped
1/2 cup Monterey jack cheese, shredded
    sour cream, for garnish
    lime wedges, if desired
  

Sort & rinse beans, then soak overnight in water to cover. (Or place in a large saucepan & add water to cover; bring to a boil. Remove from heat, cover & let stand 1 hour. Simmer 1 1/2 hours, then proceed with recipe.)
Drain beans; place in a large saucepan & add 8 cups of cold water, ham, ham bone (if desired), garlic, salt, diced onions, chile & lime juice.
Bring to a boil; reduce heat, cover & simmer 2 hours or until beans are tender & soup is thick. Taste & adjust seasonings. To serve, remove ham bone, if used. Lace soup with rum; spoon into bowls & top with green onions, cheese or sour cream & lime wedges if desired.
Makes 4 to 6 servings.

 

 

 

Brazilian Soup & Stews