BLACK BEAN CHOWDER

A fiery soup; great for a winter gathering of fellow-houseboaters after shovelling off snowy decks and roof-tops.

3-1/2 c. dried black beans, well washed

4 qts chicken or vegetable stock (veggie might need more salt)

3 bay leaves

8 to 12 cloves garlic (as desired), peeled and pressed

3 med. yellow onions, coarsely chopped

3 T. olive oil

1-1/2 t. dried oregano

2 T. salt (yes! Beans are stubbornly bland)

1 small bunch cilantro, stemmed and thoroughly washed

3 to 5 jalapeno peppers (as desired), tops cut off, but not seeded

4 c. canned whole tomatoes, coarsely chopped and including juice

the juice from 1 medium lime

1/2 c. dark rum

sour cream or yogurt

red onion, finely chopped

Pre-soak beans: Rinse dry beans and check carefully for small pebbles.

Place the beans in a large soup pot and cover with warm water. With a lid on the pan, bring beans to a boil over low heat (about half an hour). Stir occasionally. Let them boil for 1 minute. Remove from heat. Let sit, covered, for 1 hour (or overnight).

After this "pre-soak", drain the beans. Cover with the chicken or vegetable stock and add 4 of the garlic cloves and the bay leaves. Over medium-high heat, allow the beans to cook until they fall apart. To aid this, stir vigorously now and then with a whisk. As the beans begin to break apart, lower the heat and stir frequently so no sticking occurs. After at least an hour of cooking, remove the bay leaves. Add the rest of the garlic, onions, olive oil, oregano, and salt. Cook for one more hour. Stir frequently.

Place the cilantro and jalapenos in a food processor bowl with steel blade and puree. Add the pureed jalapenos, tomatoes, lime juice, and rum to the bean mixture. Stir well, bring back to a simmer. Check seasoning, and add salt and pepper as desired.

Serve topped with sour cream and red onion with a thick slice of hearty bread.

Prepare Ahead Note: The soup keeps well for a week, refrigerated; for a couple of months, frozen.