>Cuban black bean soup.

I made this last night for dinner. The original recipe calls for 3 cloves of garlic and one onion. You can use half the onion instead and 1 large garlic clove or 2 small ones. And instead of using beef broth and ham you can use chicken and chicken stock in it’s place with light rum in place of the dark rum. Or even a vegetarian version of this would be nice too.

2 tbsp of olive oil

half an onion chopped

1 clove of garlic minced

2 15 oz cans of black beans

a small can of diced green chilies

1 cup of prosciutto or ham

1/4 cup of dark rum or apple cider

1 and a half tsp of ground cumin

1 and a half tspof oregano

1 large tomato chopped

In a medium saucepan chop the onion and garlic and then cook them in the olive oil. Add the cumin and oregano and cook until the onions are translucent. Add the beef broth, black beans, tomato, green chilies, rum and ham. Let it simmer for 15 minutes so that the flavors merge. Serve when ready.

Serves 4.