Recipe - Cuban Navy Bean Soup

1 cup Navy beans, soaked
2 One half qt Water
1 Bay leaf
One fourth cup Olive oil
2 Garlic cloves, chopped
1 md Onion, chopped
2 cup Tomatoes, chopped
1 md Potato, minced
Saffron threads
Salt & pepper
One half teaspoon Cumin
1 cup Cabbage, shredded
1 cup Butternut squash, minced
2 tablespoon Fresh parsley, chopped

Drain beans, combine with water & bay leaf & simmer 1 to 1 One half 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"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini