Sopa de Frijoles Negros

Soak the dried black beans in enough water to cover them by 2 inches for at least 4 hours or overnight, then drain and rinse.

Heat the butter or margarine in a large pot over medium heat and add the chopped onions and green bell pepper, stirring occasionally until softened, about 5 minutes.

Add the drained black beans to the pot along with 4 cups of water and the beef bouillon cube, stirring to combine.

Add the bay leaves, dried oregano, dried red chile, and salt to the pot and bring the mixture to a boil.

Reduce the heat to low and add the cubed cooked ham, then simmer uncovered for about 1 hour until the beans are very tender and the liquid has reduced and thickened.

Remove the bay leaves and dried red chile from the pot using a slotted spoon or tongs.

Using an immersion blender, partially blend the soup to break down some of the beans and thicken the broth while leaving some whole beans intact for texture, or mash some beans against the side of the pot with the back of a spoon.

Taste the soup and adjust the seasoning with additional salt if needed, then simmer for another 5 minutes to allow flavors to meld.

Ladle the soup into bowls and serve hot with crusty bread or white rice on the side.