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1 pound dried black beans
1 cup chopped onion
1 tablespoon margarine or butter
4 cups water
1 beef bouillon cube
12 ounces cooked lean ham
2 bay leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1 whole, dried red pepper
1 cup chopped green pepper
1/3 cup dark rum (optional)
1 cup sour cream (optional)
1. Sort and soak beans overnight; drain and discard water.
2. In a 4-quart pot, saute onion in butter or margarine until tender but not browned.
3. Add beans, water, bouillon cube, ham (cut into 4-6 chunks), bay leaves, thyme, oregano, salt, and red pepper.
4. Bring to boil; reduce heat.
5. Cover and simmer until beans are tender, 1 to 1 1/2 hours.
6. Remove 1 cup beans from stew; mash in a bowl with potato masher or fork.
7. Add mashed beans to stew; stir to thicken.
8. Remove ham and dice.
9. Remove bay leaves and red pepper, and discard.
10. Add diced meat, green pepper and rum to beans.
11. Cover and simmer 15 minutes.
12. Serve beans over rice and top with sour cream if desired.
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