Cuban Navy Bean Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Navy beans, soaked
2 1/2 quart: 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
Saffron threads,
Salt & pepper,
1/2 tsp: Cumin,
1 cup: Cabbage, shredded
1 cup: Butternut squash, diced
2 tbsp: 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"
Source from luhu.jp
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"
Source from luhu.jp