Cuban navy bean soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Navy beans, soaked |
| 2½ | quart | Water |
| 1 | Bay leaf | |
| ¼ | cup | Olive oil |
| 2 | Garlic cloves, chopped | |
| 1 | medium | Onion, chopped |
| 2 | cups | Tomatoes, chopped |
| 1 | medium | Potato, diced |
| Saffron threads | ||
| Salt & pepper | ||
| ½ | teaspoon | Cumin |
| 1 | cup | Cabbage, shredded |
| 1 | cup | Butternut squash, diced |
| 2 | tablespoons | Fresh parsley, chopped |
Directions
Drain beans, combine with water & bay leaf & simmer 1 to 1½ hours.
Add additional water if necessary.
In a skillet, heat olive oil & cook garlic & onions 6 minutes. Add tomatoes & cook for 10 minutes. When beans are tender, add tomato mixture, potato, saffron, salt, pepper, cumin, cabbage & squash & cook for another 30 minutes. Add more water as necessary. Serve garnished with parsley.
Adapted from Randelman & Schwartz, "Memories of a Cuban Kitchen" From: Mark Satterly Date: 04 Jun 94 Submitted By DALE SHIPP On 03-11-95
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