Cuban Navy Bean Soup Recipe

Step 1

Drain beans, combine with water & bay leaf & simmer 1 to 1 1/2 hours. Add additional water if necessary.

Step 2

In a skillet, heat olive oil & cook garlic & onions 6 minutes. Add tomatoes & cook for 10 minutes.

Step 3

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"

Things You'll Need

  • 1c Navy beans, soaked
  • 2 1/2qt Water
  • 1ea Bay leaf
  • 1/4c Olive oil
  • 2ea Garlic cloves, chopped
  • 1md Onion, chopped
  • 2c Tomatoes, chopped
  • 1md Potato, diced
  • Saffron threads
  • Salt & pepper
  • 1/2ts Cumin
  • 1c Cabbage, shredded
  • 1c Butternut squash, diced
  • 2tb Fresh parsley, chopped

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