How To make Cuban Navy Bean Soup
Ingredients
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
1
saffron threads
1
salt & pepper
1/2
teaspoon
cumin
1
cup
cabbage, shredded
1
cup
butternut squash, diced
2
tablespoon
parsley, fresh, 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.
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2 tablespoons fresh lemon juice adjust to taste
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1 teaspoon dried thyme
½ teaspoon chili flakes adjust to taste
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EPISODE 597 - How to Make a No-Cook Creamy Spanish White Bean Soup | Crema de Alubias Blancas Recipe
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