Ingredients:
1 pt black Mexican beans
5 pt water
salt, pepper
bunch of thyme
onions,
1/4 lemon
1 tablespoon butter
2 eggs
1 wineglass of wine

Preparation:

1. One pint of black Mexican beans, put them in five pints of water (without soaking), boil about five hours.
2. Pass beans and liquid through a sieve, half an hour before serving; do it thoroughly, that it may be thick enough. Put it back into the pot with salt, pepper, bunch of thyme, onions, a quarter of lemon cut in thin slices, and a tablespoonful of butter.
3. Have two eggs, boiled hard, cut up in your tureen, and a wineglass of good wine. Pour soup on it and give it a stir.

Mrs. Morris Addison

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Ingredients:
1 kg (2 lb) squid or calamari
2-3 large onions, chopped
3 garlic cloves, minced
parsley, chopped
400 g (0.9 lb) rice
olive oil
salt, pepper

Preparation:

1. Clean the squid or calamari (reserve ink sac). Cut them into stripes.

 

2. Saute onion in the oil until translucent. Add the squid or calamari and cook for 15 minutes. Add garlic, parsley, salt, pepper and enough water to cover calamari and cook until squid or calamari are soft.

 

3. Add the rice, the ink from the ink sac and continue cooking, stirring occasionally. If necessary, add more hot water.

 

4. Remove from heat when done and let stand for 10 minutes before serving.

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