1931 Cuban Cookery by Blanche Z de Baralt

61

. CONGRIS.

In the eastern part of the island. this combination is called Congris -done with red instead of black beans.

GARBANZOS. (chick peas)

This is the most Spanish of all grains: and is the most characteristic ingredient of the Olla. In Cuba the garbanzo is much used and is a valuable member of the dried bean tribe. well worthy of an introduction. It is good as a porridge. 1 I Soak 1 lb. garbanzos of good quality in salted water over night. Put on to cook-in plenty of water until well done and tender. The time required for their coction depends upon their age and qu·ality. Generally it takes an hour or an hour and a half. While boiling put in some salt pork or bacon cut in small pieces. When tender add 3 or 4 potatoes crit in pieces. a handful of sorrel~ fry in a spoonful of lard and another ~f olive oil, a chopped onion, kernel of garlic. half a dozen tomatoes and a little parsley. When done, st~ain and add to the garbanzos.