1 c Navy beans, soaked
2 1/2 qt Water
1 ea Bay leaf
1/4 c Olive oil
2 ea Garlic cloves, chopped
1 md Onion, chopped
2 c Tomatoes, chopped
1 md Potato, diced
Saffron threads
Salt & pepper
1/2 ts Cumin
1 c Cabbage, shredded
1 c Butternut squash, diced
2 tb Fresh parsley, chopped
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.
Adapted from Randelman & Schwartz, "Memories of a Cuban Kitchen"
