Side Pannel
Cuban Navy Bean Soup
Ingredients List
- 1 c Navy beans, soaked
- 2 1/2 qt Water
- 1 Bay leaf
- 1/4 c Olive oil
- 2 Garlic cloves, chopped
- 1 md Onion, chopped
- 2 c Tomatoes, chopped
- 1 md Potato, diced
- Saffron threads
- Salt & pepper
- 1/2 ts Cumin
- 1 c Cabbage, shredded
- 1 c Butternut squash, diced
- 2 tb Fresh parsley, chopped
Directions
Drain beans, combine with water & bay leaf & simmer 1 to 1 1/2 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"
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"
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