INGREDIENTS:

FOR THE SOFRITIO:
1/4 cup pure Spanish olive oil
1/4 pound slab bacon, rind removed,
-and cut into 1/4-inch dice
1/2 pound bonelss pork, cut into
-small dice, optional
4 cloves garlic, finely chopped
1 large onion, finely chopped
1 medium-size green bell pepper,
-seeded and finely chopped
1 cup prepared tomato sauce
1 tablespoon red wine vinegar
, -optional 1/2 cup dry sherry
1/4 teaspoon dried oregano
salt and freshly ground black
-pepper to taste

Directions:

1 pound dried red kidney beans or pink beans,
rinsed in cold water, picked over, and soaked
in water to cover overnight with 1 large green
bell pepper, seeded and diced 3 quarts water 1
bay leaf

Add the additional water and bay leaf, bring
to a boil over high heat, reduce the heat to
low, and simmer, covered, until the beans are
tender, 1-1/2 to 2 hours. Add more water if
needed.

To prepare the sofrito, heat up the oil until
fragrant in a medium size skillet over the low
heat, then add the bacon, pork, garlic, onion,
and bell pepper,

Now reduce the heat to low, and cook, stirring,
until the vegetables are tender for at least 10
to 15 minutes.

Add the tomato sauce, the vinegar, the sherry,
oregano, salt, and pepper, and cook, stirring,
till its thickened, 10 to 15 minutes. Now when
the beans are tender, and the sofrito, stir to
blend and cook over the medium heat for 30 min.

Note: The consistency should be thick. Discard
bay leaf and serve with the beans and the white
rice.

Serves 6 to 8 People

INGREDIENTS:

1 cup of sugar
1 teaspoon of salt
4 cups of all-purpose flour
1 teaspoon of baking powder
1-1/2 teaspoons grated lime peel
1 cup of vegetable shortening

Directions:

First add the sugar and the shortening
in a large bowl and thoroughly mix with
a wooden spoon. Gradually add the last
of the remaining ingredients, blending
with your hands.

Now form the dough into a roll about 2
inches in diameter, wrap in the plastic
wrap, and chill for about 1 hour.

Next preheat the oven to 350 F. With a
sharp knife, cut the dough into 1/4 inch
slices and place them on a nonstick or a
lightly buttered regular cookie sheet.

Finally use your finger, to make a small
depression in the center of each cookie,
and bake until lightly browned, for about
20 to 25 minutes. Now store in a tightly
covered tin. The cookies will keep for 1
week.

Servings 48 each