Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Carrot, thinly sliced 1 c Ham, fully cooked cubed
1 sm Onion, chopped 1/4 c Dry sherry
4 cl Garlic, minced 1 ts Beef bouillon granules
1 tb Vegetable oil 2 Bay leaves
2 ts Cumin, ground 1 ts Oregano, crushed
4 c Water 1/8 ts Red pepper, ground
2 15oz cans black beans, 1/4 c Sour cream
- rinsed and drained 1/4 c Peas

In a 3-qt Dutch oven cook carrot, onion and garlic in hot oil over
medium heat for 3 minutes.

Add cumin; cook until carrots are tender.

Stir in water, beans, ham, sherry, bouillon granules, bay leaves,
oregano and red pepper. Bring to boil; reduce heat. Simmer,
uncovered, for 25 to 30 minutes. Remove bay leaves. To serve, ladle
into bowls, top with sour cream and a few peas.

** Dallas Morning News - Food section - 9 March 1994 **
Submitted By PAUL MACGREGOR On 05-16-95

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