Black Beans and Rice

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.