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See bottom of page for user contributed notes.
Red Bean Soup
From La Cocina Vasca by Ana Maria Calera, posted on the net by Donald Martinich
500g red beans, soaked overnight 50g tocino (salt pork), previously fried 100g veal, previously sauted 1 chorizo (100g)-find a Spanish/Basque chorizo; do not use the Mexican type 3 l. water salt to taste pieces of day old bread fried in oil
Cook the beans in the water until done. Add the meats and cook another hour. Add bread and serve.
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