Soup Cookbook

Directions

• 1. Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight.
• Check the beans occasionally and add water as necessary to keep them moist.
• ~ 2. Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water.
• Bring to a boil over medium-high heat, then lower heat and simmer, partially covered, for about 45 minutes, until the beans are cooked but still firm.
• Check occasionally and add water if necessary.
• Drain the beans, reserving the cooking liquid.
• ~ 3. Melt the lard in a heavy skillet over medium heat.
• Add the beans and lightly fry them in the lard.
• Set aside.
• ~ 4. Melt the drippings in a large heavy pot over medium heat.
• Add the onion and cook until it is translucent.
• ~ 5. Combine the sausage and the beef with all the spices up through the oregano.
• Add this meat-and-spice mixture to the pot with the onion.
• Break up any lumps with a fork and cook, stirring occasionally, until the meat is very well browned.
• ~ 6. Add the reserved bean-cooking liquid to the pot.
• Stir in all the remaining ingredients.
• Bring to a boil, then lower the heat and cook, uncovered, for 1/2 hour longer.
• Stir occasionally.
• Add water only if necessary to maintain the consistency of a chunky soup.
• ~ 7. Taste when curiosity becomes unbearable and courage is strong.
• Adjust seasonings.
• ~ Yield: 4 servings Posted to recipelu-digest by P&S Gruenwald
• infi.
• net> on Feb 15, 1998