INGREDIENTS

INSTRUCTIONS

1. Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak
overnight. Check the beans occasionally and add water as necessary to
keep them moist.=B6 2. Pour the beans and the water in which they
were soaked into a heavy saucepan and add 2 to 3 more cups of water.
Bring to a boil over medium-high heat, then lower heat and simmer,
partially covered, for about 45 minutes, until the beans are cooked
but still firm. Check occasionally and add water if necessary. Drain
the beans, reserving the cooking liquid.=B6 3. Melt the lard in a
heavy skillet over medium heat. Add the beans and lightly fry them in
the lard. Set aside.=B6 4. Melt the drippings in a large heavy pot
over medium heat. Add the onion and cook until it is translucent.=B6
5. Combine the sausage and the beef with all the spices up through
the oregano. Add this meat-and-spice mixture to the pot with the
onion. Break up any lumps with a fork and cook, stirring
occasionally, until the meat is very well browned.=B6 6. Add the
reserved bean-cooking liquid to the pot. Stir in all the remaining
ingredients. Bring to a boil, then lower the heat and cook,
uncovered, for 1/2 hour longer. Stir occasionally. Add water only if
necessary to maintain the consistency of a chunky soup.=B6 7. Taste
when curiosity becomes unbearable and courage is strong. Adjust
seasonings.=B6 Posted to MM-Recipes Digest  by tbankerd@leading.net
on Sep 06, 1998

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