Recipe: Rum-Spiked Black Bean Soup and White Rice (Latin)

RUM-SPIKED BLACK BEAN SOUP AND WHITE RICE

2 pounds black beans
12 cups water, divided use
4 cups chicken stock
1 bay leaf
4 cloves garlic, minced
2 roasted green bell peppers, chopped
1 onion, finely chopped
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1/4 cup plus 2 tablespoons olive oil, divided use
2 tablespoons red wine vinegar
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon cumin
salt and ground black pepper (to taste)
TO SERVE:
light rum (Bacardi)
red wine vinegar
cooked white rice

Carefully pick through beans and remove any foreign objects. Soak overnight covered with water.

WHEN READY TO COOK:
Place beans into a colander, rinse under cold water, then transfer to a large stockpot. Add 4 cups water, chicken stock and bay leaf to the beans. Bring beans to boil over high heat, then reduce to medium-high and continue to boil 45 minutes. Add remaining water as needed; beans should be covered in liquid at all times during this process.

In large skillet, saute garlic, roasted pepper, onion, carrot and celery in 2 tablespoons olive oil over medium-high heat until soft.

Stir the garlic mixture into bean soup and allow the beans to continue to cook for an additional 30 minutes. Check to see if the beans are tender. If they are not, continue simmering, adding water if necessary. Remove bay leaf.

TO FINISH THE SOUP:
Stir in the 1/4 cup olive oil, vinegar, sugar, oregano, cumin, salt and pepper. Serve soup hot with a splash of rum, red wine vinegar and a little white rice.

Makes 10 servings
Source: Our Latin Table by Fernando Saralegui