![]() Add 2 cups water and sea salt and cook, stirring occasionally, 30 to 40 minutes longer, or until beans begin to fall apart and soup thickens somewhat. Over medium-high heat, bring to a simmer reduce heat to medium low and cook until tender but not falling apart, 45 minutes. You definitely don’t want to blend all of it, just a little of it, so that it’s nice and thick but chunky at the same time. Add beans, jalapeno, stock, rum, and ham.
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