Here's an easy recipe (which I plan to try this weekend) courtesy of Dr Elizabeth Cass, resident of Gibraltar about 50 years ago:
Ingredients: 1/4 lb fat bacon, 1/2 pig's chap (whatever does that look like??!), 1/2 tsp salt, 2 cloves garlic, 1 tsp curry powder, 1 lb dried broad beans, 2 quarts water (4 pints??).
Place everything in the cold water and cook slowly until the beans are tender. I suggest eating this with soft white bread that will soak up the juices and a white Rioja wine. Please let me know what you make of this soup and any suggestions to improve/change its flavour or appearance.
On another note, we had a great walk yesterday from Mecina Fondales and its 'Roman' bridge (probably predates the Romans), up to the genuine Arabic aljibe or water cistern, right along the valley opposite our white villages and then down the old zigzag path to the Rio Trevelez, then back up to Ferreirola and Atalbeitar. As we descended the steep path, we saw below a long stream of sheep, goats, dogs and 2 men, one at the front, one at the rear on a white horse. The transhumancia!! And coming our way! This is the journey undertaken twice a year, to get the livestock from the coastal lowlands up into the mountains and then back down again before winter arrives. Usually it's May/June going up and end of September going down. Who knows, in 2 weeks there may be snow on the peaks. We managed to find a corner of the path that would not hinder the upcoming animal traffic, and enjoyed the woolly flow as it surged past us: horned rams, soft-nosed females, young cabras dancing along and finally the plodding horse, picking its way amongst the rocks and shale. The shepherd told us that he had been doing this for 25 years, all the way from Mulhacen to the sea.
We were so weary and starving from our day that we took ourselves off to El Mirador in Pitres and ate lamb tagines (order in advance, 2 sharing,12 euros each), carrot and hazelnut cake, and I drank a mean tinto de verano. 'Say goodnight to the folks Gracie!!'