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Kleph's Lentejas Estofado

This is really a mix of a few recipes with the purpose of allowing me the opportunity to learn how and prepare a Colombian hogao. Basically it is a lentil bean stew with a few little tweaks. I treated the dish as a freezer emptier - throwing in a number of things that have been around a bit long - and it worked fine.

Ingredients 1 lb lentils, rinsed and pre-soaked overnight .5 lb. cooking bones 1 lb sausage, cut into half-inch slices 2 medium potatoes, peeled and cut into half-inch squares 1.5 cups hogao 2 cups chicken broth 1 tbs salt 1.5 tbs cumin 1 tsp red pepper, ground 2 bay leaf .5 cup parsley leaves, chopped Instructions Put the beans in a heavy pot over a high flame and add the chicken stock, bones and the water (I say a quart but you want the beans covered in about three inches of liquid). Add the bay leaf, salt and red pepper. When it reaches a boil turn the heat down to a simmer and skim off any scum. Cover and let cook, stirring occasionally, until the beans are done, about an hour or so. When the beans are done. Add the hogao, the potatoes and the cumin. Cover and cook until the potatoes are done, about 20 minutes. Add the parsley, stir well and serve.

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