2 c. black beans
3 qts. water
1/2 lb. ham, cubed
2 tbsp. olive oil
2 onions, chopped
2 cloves garlic, minced
1/2 c. chopped celery
1 carrot, sliced
1 green pepper, chopped
2 tomatoes, chopped
1 bay leaf
2 tsp. salt
1/4 tsp. dried, ground chili pepper
1 tsp. Spanish paprika
2 tbsp. butter
2 tbsp. flour
3 tbsp. rum
3 hard-cooked sliced eggs
6 slices lemon

Wash and soak beans overnight; drain and rinse. Combine beans, 3 quarts water, and ham in a saucepan; bring to a boil. Cover and cook over low heat 3 hours. Heat olive oil in frying pan and add onions, celery, garlic, carrot, and green pepper; saute 15 minutes. Stir frequently. Add mixture to the beans together with tomatoes, bay leaf, salt, chili pepper, and paprika. Cover and cook over low heat 1 hour. Force mixture through sieve and return to saucepan. Knead butter and flour in a ball and add to soup. Stir until boiling. Correct seasoning; add rum. Serve garnished with slices of egg and lemon.