Brazilian Black Bean Soup
Ingredients

• 2 cups dried black beans
• 8 cups water
• 3/4 pound cooked ham -- diced
• 1 ham bone -- if desired
• 4 cloves garlic -- minced
• 2 teaspoons salt -- or to taste
• 1/2 cup onion -- diced
• 2 whole cloves
• 1/2 teaspoon ground cumin -- or to taste
• 1 tablespoon New Mexico hot red chile -- crushed
• 1 lime -- juice of
• 1/4 cup dark rum
• 4 green onions -- finely chopped
• 1/2 cup Monterey jack cheese -- shredded
• sour cream -- for garnish
• lime wedges -- if desired

Directions
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. Note: USE JAMAICAN RUM!!!! It definitely adds that certain something to make this dish memorable!!