http://www.columbiarestaurant.com/re...wines_list.asp
While looking up the Columbia's recipe for Spanish Bean soup, I found this site.
I have had most of this stuff. They simply make some of the best food I have ever eaten. I adore (spain/cuban) Spanish food. It has its history in the middle east, but with a uniquely Iberian twist. Lechon Asado, piccadillo, flan. Lunch today was a traditional pressed Cuban no tomato, lettuce or mayo please. It ruins the sammich.
Supper, Spanish Bean soup, with pressed cuban toast.
I don't make thier mojitos thier way though. Either Sailor Jerry's, Bacardi 151 or Gold.
For making pressed sandwich's one cast iron pan on another can work. I simply use a 16oz can of broth per half sandwich to make my morning cuban toast.
I sit the can on the bread and it smashed the bread about the right amount while it is toasting.
Speaking of soup. My version of Garbanzo Bean Soup is a little bit different than theColumbia's but close enough.
1 bag of Goya Chorizos, they come in a vacumn bag..only use those not the mexican kind.. totally different taste.
2 potatos, bakers or white. Red is good but too soft
couple slices of bacon
1 pkg ham bouillion
1 pkg beef bouillion
one large yellow onion
ham slice about a cup and a diced ( put the rest of the ham slice in the freezer and have for breakfast)
Jar Sofrito preferrably Bohio when you can find it, Goya otherwise.
toss the coarse diced onion in the pot with the bacon. Cook till the edges of the onion are starting to turn clear. While the onions are cooking, put water in a cup and dump both packets of bouillion in and melt. Dump into pot, along with both cans of beans. Cut chorizos into thin slices dice ham, and put in pot. About Sofrito. It is a taste thing. At minimum put in half the jar, after that it becomes to your taste. Last thing peel and dice potatoes, into the pot they go. Bring to boil, then turn on low for a few hours. When putting soup into bowl, the correct ratio is half beans and half broth for this dish. Add a side of Cuban bread warmed with fresh butter. Now you know why I am quite content this cold late fall night post Thanksgiving.
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