Brazilian Black Bean Soup

Make this soup as feisty as you like; it's easy to temper the heat by
adjusting the amount of chiles. A topping of cheese or sour cream & a
float of rum help soothe the fire of the brew. Serve as a first course
or as a luncheon or light supper entree.

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

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!!

From: "Hotter Than Hell" by Jane Butel