Black Beans & Dark Rum

Black Beans & Dark Rum Recipe

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Angel Slave


While I am Sicilian, my mother was a multi-national cook. Growing up she always made the best fresh cooked beans and rice. When I moved out of the house I made some changes to her recipe - but still remained dissatisfied. I called her and asked what the problem was - She asked me why I left out the RUM. I made that addition & oh my - absolute heaven!


★★★★★ 1 vote

30 Min
2 Hr


  • 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)

How to Make Black Beans & Dark Rum


  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

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