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Navy Bean Soup Cuban Style

Navy Bean Soup Cuban Style
Main Ingredient: Potatoes Squash

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Navy Bean Soup Cuban Style ingredients

  • -Judi M. Phelps
  • 1 c Navy beans; dried OR
  • 3 Cans great northern beans; 15-oz size
  • 372529⁄-2009260032 qt water
  • 2 Bay leaves
  • 2483527⁄624973141 c Extra-virgin olive oil
  • 4 Clove garlic, finely chopped
  • 1 t Oregano
  • 2 oz Piece salt pork; rind removed, cut in small pieces
  • 1 large Onions, finely chopped
  • 1 Green pepper; cut in strips
  • 8 oz Can tomato sauce
  • 1 med Potato; peeled and cut in chunks
  • 1 butternut squash; seeds removed and cut in chunks
  • 2483527⁄624973141 lb Boneless smoked ham; diced
  • Salt and pepper to taste

Cooking Navy Bean Soup Cuban Style

1. Rinse dried navy beans in cold water, pick over to remove foreign particles, and soak covered in water overnight.
2. Drain beans and place them in a large saucepan with 2 1/2 quarts water, bay leaves, and salt pork.
3. Bring to a boil, reduce heat, and simmer, covered, until tender, 1 to 1 1/2 hours, adding water if necessary.
4. (If using canned beans, the above step is unnecessary, since beans are already cooked.
5. ) In a medium-size skillet, heat olive oil and saute onion, green pepper, garlic, oregano, ham, and tomato sauce for 10 minutes.
6. In a separate saucepan, boil squash chunks for 5 minutes.
7. Remove from water, adding same water to tomato mixture.
8. Peeli squash.
9. When beans are tender, add tomato mixture, potato, salt, pepper, and squash.
10. Continue cooking another 30 minutes.
11. Remove salt pork and discard.
12. Serve in soup bowls.
13. Serves 6. Source: The Columbia Restaurant Spanish Cookbook.


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