1931 Cuban Cookery by Blanche Z de Baralt

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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. 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. RED BEANS. (Frijoles colorados)