As a very pretentious young fellow in San Francisco in the early 1980s, my favorite book was The Gentleman’s Companion. Actually it was two-volume set dedicated to good food, drink and travel from the food editor of the then relevant Town and Country magazine, Charles H. Baker, circa 1940. The recipes are surprisingly modern and most stand the test of time. All are written in an amusing style. You should keep your eyes peeled for a copy.
Baker claims Colombia means emeralds, mahogany, coffee, gold and oil. I think it evokes different imagery today. I do know they still relish a good bean! Here is Baker’s recipe for a black bean soup.
1 cup black beans, soaked (try our Midnight Black beans)
1 quart water
1 smoked hock or hambone
4 bay leaves
4 whole cloves
1/4 teaspoon celery seed
2 coarse celery stalks chopped fine, leaves and all
1 red onion
1 clove garlic
1 tablspoon butter or olive oil
1/4 teaspoon dry mustard
1 teaspoon chile powder
2 dashes Tabasco
Saute chopped celery, onion and garlic in butter or olive oil.
In a large pot, add all the ingredients, plus the sauteed vegetables.
When cooked, remove the pork and the bay leaves. Put the remaining mixture through a blender and then a sieve.
Serve piping hot, garnished with hard boiled eggs and lemon slices cut thin.
Baker also notes a spoonful of non-sweetened whipped cream and a teaspoonful of dry sherry would be nice.
Hold onto that copy for when you need emergency auto repairs or a new roof — the set is selling in the triple-digits on eBay lately.
Wow. I have two regular sets, a leather bound one and the rare South American Gentleman’s Companion! I guess I’m rich!
I spent three months in Barranquilla many years ago. I had some unforgettable food experiences and have searched high and low for recipes for some of these dishes I had. For instance…arroz con coco, a delicious golden bean soup puree with avacado,stuffed arepas, and yucca con eggs. Is there any place to locate these recipes?
The “recipe” is a bit vague. 1 cup before soaking or after soaking? Cook slow or fast? Guessed on these things and learned the following: 1 16oz bag of beans (soaked) and the listed ingredients in about the same measures worked nicely. I used a crockpot set on low. Next time I will substitute some broth ((chicken or beef) for the water. Go really easy on the cloves or they will overpower the taste. Purée about half of it in the blender and add the other half with the full beans to make it a little thicker.