Sopa de abechuelas~ royale~ espesyal (the spe

Yield: 12 Servings

Ingredients:

2 lb Pork Cubes
2 lb Red Kidney Beans (This works fine with White Kidney Beans And Great with Lentils)
4 Red or White Onions -Whole
6 lg Tomatoes
6 md Sized Potatoes - Cubes
2 lg Chorizo de Bilbao

Instructions:

(if this is not available Any Spanish Sausage with Lard will do) cut into Thin slices 1 Ham Bone and/or 1/2 c Ham Scraps 1 c Olive Oil 1 cl Garlic Vinegar Salt & Pepper to Taste Procedure: Soak the beans in water overnight. Drain. Put in a Large Pot with the Pork Cubes Onions Tomatoes Potatoes Sausages the Ham Bone and/or Ham Scraps and add water about 3/4 full. (Use a 2 Gallon Pot or at least 1 1/2 gl. to have enough liquid in it). Bring to a boil and once it starts to boil bring down the heat to simmer until the beans are tender. In a sauce pan saute the Garlic in Olive Oil. When Garlic is brown add the rest of the Olive Oil and a few halved tomatoes and bring to a slight boil. Add this to your beans and season to taste with Salt Pepper and a little Vinegar. Continue to let the Beans simmer for a few minutes before serving. If you cannot get good and juicy tomatoes you may use 1can/450 g. of Tomato Sauce and add this to your sauted Garlic and bring to a boil. You need not add Vinegar since the Tomato sauce normally has vinegar already. If you are using Tomato Paste you must add a little vinegar. Serve hot with bread and wine. (This goes perfectly well with Garlic Bread and Red Wine) This can serve an army. However I prefer to take the left-over where the beans has already soaked the sauce and the flavor of the sausage and the ham. Just keep the leftover in your Frig and re-heat before serving. You may opt to let the whole dish cool down and store in your refrigerator for a day or two. Reheat it and serve hot. I have never bothered to look at the calorie count of this dish but I suppose it is very high. But then there is always a price for good food. Have a happy meal! DDD ED MONTALVAN