Black Bean Soup From The Dominican Republic
(for 10 people)

Ingredients:
2 lbs. washed Black Beans
1 lbs. diced white onions
1 oz. clean diced garlic
4 oz. chopped celery
1 lb. white rice
.5 lbs. Cuban or Anaheim Peppers
.5 bunch of fresh Cilantro

Directions:
1. Wash beans well & let soak overnight.
2. Lightly saute garlic, onions, celery and Cuban Peppers, This is referred to as a Sofrito.
3. Bring beans to boil, add "sofrito",
fresh cilantro and gently simmer for 4 hours.
4. To make a cream of Black bean soup puree until smooth.
5. This soup is traditionally accompanied with boiled white rice and diced onions.

Escabeche De Gallina (Marinated Chicken)
(for 4 people)

Ingredients:
1 cup celery leaves
2 parsley sprigs
2 garlic cloves, whole
1/4 tsp thyme, dried
1/3 cup olive oil
2 1/2 lbs chicken pieces
1 cup white wine, dry
1/3 cup wine vinegar
1 tsp salt
1 cup water, hot
2 onions - cut in rings
1 carrot - sliced
1 leek - sliced
1 lemon - cut in 8 wedges

Directions:
1. Reserve a few celery leaves for garnish. Chop remaining celery leaves.
2. Tie chopped celery leaves, parsley, cloves and thyme in small piece of cheesecloth - set aside.
3. Heat oil in large saucepan - fry chicken in oil, a few pieces at a time, until golden brown. Discard oil after frying chicken - wipe pan with paper towels. Return chicken to saucepan.
4. In small bowl, combine wine, vinegar, salt and water. Pour over chicken; add onion rings, carrot, leek and bag of herbs. Cover and simmer 30 minutes - discard bag of herbs.
5. Place cooked chicken pieces in a large bowl. Spoon off fat from cooking liquid. Stir cooking liquid, vegetables, and lemon wedges into chicken.
6. Cover and refrigerate 6 hours. Serve cold, garnished with reserved celery leaves.