3 cups black beans
1/2 pound dried beef
1/2 pound smoked sausage
1/2 pound smoked pork
1/4 pound smoked tongue
1/4 pound bacon
3 scallions, minced
1 onion, minced
2 tablespoons salad oil
1/4 cup fat
1/2 garlic clove, minced
Dash cayenne

Soak beans in water to cover overnight. Drain. Cover beans and beef with fresh cold water and simmer 2 hours. Place sausage, pork, tongue and bacon in the same kettle. Simmer until the beans are soft enough to mash easily. Saute scallions and onion in salad oil and fat until soft and yellow. Add garlic and cayenne, continue cooking until delicately browned. Remove half the beans from kettle and add to onion mixture, stir until these beans are well mashed. Return the mashed beans to the kettle and simmer until the mixture thickens. But be sure the mixture thickens. But be sure the mixture is not thicker than an ordinary cream soup. Remove meats, slice and arrange on a platter. Pour a little of the bean mixture over the slices and serve the rest in a deep vegetable dish or tureen. Rice is always served as an accompaniment. Approximate yield: 6 portions
(Los Angeles Times, April 20, 1941.)