Cuban Navy Bean Soup Recipe
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Cuban Navy Bean Soup
1 cup navy beans, soaked
2 1/2 qt water
1 each bay leaf
1/4 cup olive oil
2 each garlic cloves, chopped
1 medium onion, chopped
2 cup tomatoes, chopped
1 medium potato, diced
1 saffron threads
1 salt & pepper
1/2 tsp cumin
1 cup cabbage, shredded
1 cup butternut squash, diced
2 tbsp fresh parsley, chopped
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" |
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