1931 Cuban Cookery by Blanche Z de Baralt

60

piece salt pork chopped slice ham, chopped smoked saussage if desired. When. the beans are very well done and soft, (they should break a little) drain off water, fry remaining ingredients, mix well all together, salt to taste. Put a little more lard in a frying pan and let the mixture brown slowly (15 or 20 minutes) turn over and brown the opposite side or fold like an omelet. When you have black bean porrige left over from the day before, make a new seasoning, (chopped onion, kernel garlic, bay leaf, a clove or two, chopped green pepper, large spoonful of olive oil and a few toma toes) add this to the beans and cover with sufficient water to cook rice. Add rice, well washed and cook~ when the water has been absorbed, cover tightly and allow to steam on a very slow fire until done. Calculate about one cup of raw rice fo r two cups of cooked beans. MOROS y CRISTIANOS. (Moors and Chri~tians)