1931 Cuban Cookery by Blanche Z de Baralt

59

JUDIAS. (White beans)

1 lb. beans 1 qt. water 1 piece of salt pork piece of pumpkin (calabaza) 2 or 3 tomatoes 1 onion, 1 kernel garlic

handful of sorrel leaves or spinach spoonful of lard Boil the _beans until tender, do not drain off liquid, add seasoning fried in lard, pumpkin, spinach, and return to saucepan , let cook slowly half an hour more. Crush pumpkin to thicken sauce. 1 JUDIAS EN lvIUNYETAS. (Fried white beans) This is really a Spanish dish or more properly a Catalonian one, but it is very much used in Cuba and is, moreover, excellent. 1 lb. white beans 1 qt. water l/4 lb. lard 2 l~ernels garlic 2 chopped onions, tablespoon chop– ped parsley