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Features for "Cuban Navy Bean Soup"
Served as starter. Vegetarian dish.
Ingredients for "Cuban Navy Bean Soup" (Click here for measurement conversion) 1 cup Navy Beans, soaked
2 1/2 quart Water
1 Bay Leaf
1/4 cup Olive Oil
2 Garlic Cloves, chopped
1 Onion, chopped
2 cup Tomatoes, chopped
1 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
Method for "Cuban Navy Bean Soup"
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.
Comments
Serves: 8
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