8 oz dried black beans
6 cups chicken or vegetable broth
2/4 cup diced onion
1/2 cup red bell pepper, seeded then pureed
2 tsp finely chopped garlic
1/2 tsp oregano
2 Tbsp dark rum
2 Tbsp lemon jiuce
1 cup fresh spinach, thinly sliced
salt and freshly ground black pepper to taste
For garnish: sour cream and 1 large diced tomato

1. Rinse and soak the beans overnight in cold water.

2. Drain and rinse. Cover with the broth and bring to a boil. Reduce heat and simmer about 1 hour, until almost tender.

3. In a separate pan, stew onions, peppers, garlic, and oregano in small amount of stock until onions are tender. Add the onion mixture to the beans and continue to simmer for about 30 minutes, until the beans are very tender.

4. In a food processor or blender, puree 1/3 of the bean soup until smooth. Return the puree to the pan with the whole bean soup. Stir in rum, lemon juice, spinach, salt and pepper. Cook another 1-2 minutes.

5. Portion soup into large bowls and garnish with sour cream and diced tomatoes.

TIPS: Serve with Cuban bread and sliced avacado!