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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 md Onion, chopped
2 cup Tomatoes, chopped
1 md Potato, diced
Saffron threads
Salt and pepper
1/2 teaspoon Cumin
1 cup Cabbage, shredded
1 cup Butternut squash, diced
2 tablespoon Fresh parsley, chopped

Serving Size : 8

Drain beans, combine with water and bay leaf and simmer 1 to 1 1/2 hours. Add additional water if necessary. In a skillet, heat olive oil and cook garlic and onions 6 minutes. Add tomatoes and cook for 10 minutes. When beans are tender, add tomato mixture, potato, saffron, salt, pepper, cumin, cabbage and squash and cook for another 30 minutes. Add more water as necessary. Serve garnished with parsley.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.