BLACK BEANS & DARK RUM

Black Beans & Dark Rum image

Provided by Angel Slave

Time 2h30m

Number Of Ingredients 15

1 lb dried black beans, picked over and rinsed
1 - 8 oz piece of smoked turkey breast
1 bay leaf
1/2 white onion - plus
1/2 white onion - chopped
2 Tbsp spanish olive oil
6 clove garlic - finely minced
1 c finely chopped celery
1 c finely chopped bell color (whatever color you have)
1 Tbsp finely chopped jalapeno
2 c finely chopped chorizo style turkey sausage
1 tsp sea salt
1/4 tsp fresh cracked pepper
2 Tbsp dark rum - puerto rican rum or st thomas
3 c of your favorite grain - quinoia, ferro, or wild rice (which is actually a grass)

Steps:

1. Place black beans in a glass bowl and cover with water; soak overnight. Drain & rinse beans and place them in a Dutch oven; cover with 6 cups of water. Add the smoked turkey, bay leaf and 1/2 onion. Bring the beans to a boil over high heat; cover, reduce the heat, and simmer for 1 1/2 hour, or until soft. Remove the bay leaf and the onion; discard
2. In a medium skillet, heat the oil to medium high; add chopped onion, diced garlic, celery, peppers - sweet and hot; saute' for 5 minutes, or until the vegetables are tender. Add the chopped turkey sausage and saute' until heated through 3-4 minutes; set aside
3. Transfer 2 cups of the beans and 1 cup of the broth into a blender, food processor, or magic bullet; pulse until smooth. Return the pureed bean mixture into the pot with the rest of the soup; add the sausage mixture, sea salt, and cracked black pepper and stir well. Simmer the soup for ten minutes. Add the run and simmer five additional minutes
4. If you've made 3 cups of white rice or grain - divide between 6 bowls and top with bean soup. It IS delicious