Sopa De Abechuelas, Royale, Espesyal (The Spe Recipe

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Yields: 12 serving(s)

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.
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.
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.