Cuban Red Bean and Rib Soup

From Cookipedia


Cuban Red Bean and Rib Soup
Cuban Red Bean and Rib Soup
Cuban Red Bean and Rib Soup
Servings:Serves 8
Calories per serving:647
Ready in:1 day, 1 hour, 15 minutes
Prep. time:1 day
Cook time:1 hour, 15 minutes
Difficulty:Average difficulty
Recipe author:Carla Cancio-Bello, J.D., on behalf of Cuban Cuisine UK
First published:7th January 2014

A nourishing delicious rustic soup that is reinterpreted by many Central and South American countries using indigenous ingredients. This Cuban version features plantains, yucca, malanga and boniato.


Ingredients

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Method

  1. Coat pork chunks with Goya Sazonador Total.
  2. Create corn meal balls about one inch round by cooking cornmeal in water, letting cool and then rolling into spheres.
  3. Saute onion and pork rib chunks until pork is browned and the onions are translucent
  4. Add garlic and saute until golden
  5. Add chicken broth and vegetables
  6. Simmer cover for one hour
  7. Add two cans of Goya Red beans, parsley and sherry
  8. Simmer another 15 minutes and Season with salt and pepper to taste

Recipe source

  • This recipe has been added courtesy of Carla Cancio-Bello - cuban cuisine.co.uk. Unfortunately, as of February 2019 the website is no longer in existence.

Variations

Substitute Goya black beans as a variation

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