Sort and soak beans. Drain beans; discard soak water. In a 4-quart pot, saute onion in butter or margarine until tender but not browned. Add soaked beans, 4 cups water, bouillon cube, ham shank pieces, bay leaves, thyme, oregano, salt and red pepper or cayenne pepper, if desired. Bring to a boil; reduce heat. Cover and simmer until beans are tender, 1 to 1-1/2 hours. Cook rice with water and salt according to package directions. Remove 1 cup beans from stew. Mash in a small bowl with a potato masher or fork. Add mashed beans to stew; stir to thicken. Remove ham shank pieces and red pepper, if used. Discard red pepper. Cut meat from bones and discard bones. Dice meat. Add diced meat, green pepper and rum, if desired, to beans. Cover and simmer 15 minutes. Serve beans over rice. Top each serving with a dollop of sour cream, if desired. Makes 4 to 6 servings. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707
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|Serving Size: 1 Serving (1068g)|
|Recipe Makes: 4|
|Calories from Fat: 246 (23%)|
|Amt Per Serving||% DV|
|Total Fat 27.4g||37 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 97.8mg||30 %|
|Sodium 1192.4mg||41 %|
|Potassium 1082.1mg||28 %|
|Total Carbohydrate 146.1g||43 %|
|Dietary Fiber 16.9g||68 %|
|Sugars, other 129.1g|
|Protein 47.7g||68 %|
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Calories per serving: 1068
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