Jorge Castillo:Red beans were always more popular in Cuba Oriente than anywhere else in Cuba.

Glenn Lindgren: It must be the Haitian influence!

Jorge Castillo:There are several Cuban recipes that use red beans, Potaje de Frijoles Colorados and Congri are just two of the most popular examples.

Raúl Musibay: If you like ham, you will love this thick, rich soup!

Traditional: Cover dry beans with water, bring to a boil, and cook for two minutes. Remove from heat, cover and let stand overnight. Discard water.

In a Hurry? Cover the beans with water in a three-quart saucepan. Bring to a boil, reduce heat to medium low, cover and cook until tender, about one hour. Drain.

Sauté the bacon in olive oil in an eight-quart stockpot until it begins to brown. Add the onion and green pepper and sauté until the onions are tender. Add the garlic and ham and cook another minute or two. Add the red beans, crushed tomatoes, oregano, cumin, vinegar, lime juice, salt, pepper, red wine, and chicken or ham stock.

Bring to a boil; add the diced potatoes and calabaza. Stir gently and let the soup come up to another boil. Reduce heat to low, cover and simmer until the potatoes and calabaza are fully cooked and fork tender – about 40 minutes.

Remove two cups of the mixture (make sure you get plenty of solids) and puree in a blender or food processor. Mix two tablespoons masa flour or cornstarch in one half cup water and stir into the soup to thicken it. Add the puree, stir gently, add more salt and pepper to taste. Serve hot.

Serves 6-8