Cuban Navy Bean Soupcuban, soups, vegetarian 1 cup navy beans, soaked 2 1/2 quart water 1 bay leaf 1/4 cup olive oil 2 garlic cloves, chopped 1 medium onion, chopped 2 cup tomatoes, chopped 1 medium potato, diced 1 saffron threads 1 salt & pepper 1/2 teaspoon cumin 1 cup cabbage, shredded 1 cup butternut squash, diced 2 tablespoon 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" |
