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1 onion, 1 kernel garlic, bay leaf
3 tablespoonfuls olive oil
1 green pepper
small piece of bacon or salt pork.
Wash the beans thoroughly and put
them on to boil with a full quart of hot
water. Do not salt until they are tender.
Fry chopped onion and garlic, add
chopped green pepper and diced bacon or
salt pork, salt and pepper to taste.
Mix with the beans, which should have
quite some liquid, and let simmer a
quarter of an hour. Should they have
absorbed the water while cooking, add
more~
they should not be dry. Crush
a spoonful of beans to thicken sauce.
If
preferred, they may be thus pre–
pared and served in puree.
RED BEANS. (Frijoles colorados)
W hile black beans are the favorite
i n H avana, Santiago de Cuba and the
eas t ern part of the isla nd prefer .red ones.
They are practically prepared in the
same w ay as the black ones, but in
Santiago they prefer to fry the seasoning
(onion, g'arlic, green pepper, bay leaf)
in lard.