Drain the black beans and combine in a heavy saucepan with the stock, beer,
rum, garlic and half of the onions. Bring to simmer. Cook for 1 to 1 1/2
hours over low heat, stirring occasionally. If the stock evaporates too
quickly, reduce the heat, add up to 2 cups of hot water and continue
simmering. Melt the butter in a saucepan and add the remaining onions, plus
the celery, peppers and carrots. Saute over medium heat until the
vegetables are soft but not mushy, 5 to 7 minutes. Set aside. When the
beans are soft, puree half of the mixture in a food processor fitted with a
steel blade. Return the puree to the saucepan and add the sauteed
vegetables, crushed tomatoes and seasonings. Bring to a simmer and cook for
about 15 minutes, stirring occasionally. Add a little hot water or rum if
it is too thick, or continue to simmer if it is too thin. Serve at once
with a dollop of yogurt or sour cream. Freezes well.
Posted to MM-Recipes Digest V4 #303 by "John Weber" <hdbrer@ibm.net> on Nov
23, 97
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