Traditional Cuban black bean soup is made with a ham hock, which is simmered along with the beans and removed before serving.
I prefer this vegetarian version, adding smoked paprika to give the soup an element of the ham’s smokiness. Anyway, for me it’s the vinegar that gives Cuban black bean soup its distinctive flavour.
This soup tastes even better the following day, and freezes well too. Continue reading
A simple salad of grilled peppers is the traditional accompaniment Portuguese grilled sardines. While some recipes dress the salad with red wine vinegar, I prefer to allow the flavour of the vegetables to come through.
The peppers and onion can either be grilled on the barbeque, or roasted on a baking sheet in a hot oven. If you make grilled pepper salad in advance, be sure serve it at room temperature (or even warm) to bring out the flavours. Continue reading
I was surprised to notice that the recipe I’d found for chismol didn’t contain any chilli. But when I looked at a few others they had little or none, so I stuck with the version on the This is Honduras website. Nova loved this salsa, and polished off the leftovers with a spoon after we’d finished the baleadas. Continue reading