Sopa de frijol negro(cuban black bean soup)

1      cup           onion -- chopped
   3      cloves        garlic -- finely chopped
   2      tablespoons   vegetable oil
   1      pound         dried black beans
   3      cups          beef broth
   3      cups          water
   1      cup           cooked smoked ham -- finely chopped
   1      cup           green pepper -- chopped
   1      large         tomato -- chopped
     1/4  cup           dark rum
   1 1/2  teaspoons     ground cumin
   1 1/2  teaspoons     dried oregano
   4      hard-cooked   eggs -- chopped
   1      small         onion -- chopped

Cook 1 cup onion and the garlic in oil in Dutch oven until tender.  Add
remaining ingredients, except chopped egg and onions; heat to boiling.  Boil
2 minutes; reduce heat.  Cover and simmer until beans are tender, about 2
hours.  Serve with chopped eggs and onions.