INGREDIENTS

INSTRUCTIONS

Sort and soak beans. Drain beans; discard soak water. In a 4-quart pot,
saute onion in butter or margarine until tender but not browned. Add
soaked beans, 4 cups water, bouillon cube, ham shank pieces, bay
leaves, thyme, oregano, salt and red pepper or cayenne pepper, if
desired. Bring to a boil; reduce heat. Cover and simmer until beans
are tender, 1 to 1-1/2 hours. Cook rice with water and salt according
to package directions. Remove 1 cup beans from stew. Mash in a small
bowl with a potato masher or fork. Add mashed beans to stew; stir to
thicken. Remove ham shank pieces and red pepper, if used. Discard red
pepper. Cut meat from bones and discard bones. Dice meat. Add diced
meat, green pepper and rum, if desired, to beans. Cover and simmer 15
minutes. Serve beans over rice. Top each serving with a dollop of sour
cream, if desired. Makes 4 to 6 servings.
Copyright IDAHO BEAN COMMISSION  P.O.Box 9433...Boise, Idaho 83707
<Electronic format by Karen Mintzias>
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/id_beans.zip

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