Sopa de abechuelas~ royale~ espesyal (the spe
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Sopa de abechuelas~ royale~ espesyal (the spe
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Last updated 6/12/2012 1:23:33 AM. Recipe ID 56670. Report a problem with this recipe.
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      Title: Sopa de abechuelas~ royale~ espesyal (the spe
 Categories: Soups, Beans
      Yield: 12 Servings
      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
      6 lg Tomatoes
      6 md Sized Potatoes - Cubes
      2 lg Chorizo de Bilbao
           (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
           Salt & Pepper to Taste
        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
        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

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Recipe ID 56670 (Apr 03, 2005)

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