Soak beans overnight in enough water to cover. The next day, drain
the beans and set aside.
Heat the oil in a large stock pot over medium high heat. Add and
saute the onion until slightly tender. Add the garlic and jalapeno and cook until
fragrant.
Stir in the broth, water, rum, cumin, oregano, chipotle chili powder
and salt. Cover and simmer for 2 hours stirring occasionally until
beans are tender.
Stir in the tomato and simmer uncovered for an additional 10
minutes. Add lime juice and cilantro.
Originally Submitted
1/16/2011
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