This one goes to my mother. Every time she makes it I feel like a kid again...
Here is the article from The Washington Post the madre and I were in. Hope you like!!
Use a pressure cooker, and this dish is ready in about 20 minutes. Or it can be done on the stovetop in about an hour.
Potomac cook Michele Arnaud likes to use cracked olives with pits; she says the pits add flavor.
Serve with pine nut-studded couscous or polenta.