Drain beans and set aside. Saute onions, peppers, chili, celery, garlic over mild heat for 15 minutes until soft. Add the beans, ham bone and bacon and cover with water. Add the remaining ingredients except rum, butter and garnish and simmer on low heat for 2 hours, then cool. Mash half of the soup and add to the saucepan again. Fold in rum and butter. Serve and garnish with onions and cilantro.
Serve with cooked long-grain rice (!).
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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