8 oz black beans, washed and soaked overnight 7 c low-sodium chicken stock, or water (7-8 cups) 1/2 c flat beer 3/4 c dark rum

4 cloves es garlic, minced 2 md onions, diced

2 tb butter or margarine 1 c celery, finely chopped 1 green en bell pepper, seeded and diced 1 red ed bell pepper, seeded and diced 1 to to 2 chili peppers, seeded and minced 2 lg carrots, peeled and diced 1/2 c canned crushed tomatoes 1 1/2 Tbs. S. ground cumin 1 ts red hot sauce

1/2 tb chile powder

1/2 ts freshly ground black pepper 1/2 ts salt

1/4 ts cayenne pepper 1 tb fresh cilantro, minced 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.