Cuban Red Bean and Rib Soup: Difference between revisions
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<span class="review"> <span class="reviewHeader"> | |||
====Random recipe review==== | |||
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''<span class="reviewTitle">Lots of ingredients in this</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span> | |||
<span class="reviewDesc">Too many for me to make this, but it sounds nice.</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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Revision as of 12:06, 31 December 2021
| Cuban Red Bean and Rib Soup | |
|---|---|
Random recipe reviewLots of ingredients in this 4/5 Too many for me to make this, but it sounds nice. Paul R Smith |
| 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: | 
|
| 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
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 cans Goya red beans
- 1 pound diced pork rib
- 1 cup cornmeal
- 1 diced onion
- 1 cup diced yucca
- 1 cup diced boniato ( or sweet potato)
- 1 cup diced malanga or yucca (substitute pumpkin)
- 1 cup diced potatoes
- 1 cup diced carrots
- 2 inches of chorizo sausage, sliced thin
- 1 teaspoon saffron
- 3 crushed garlic cloves
- 2 tablespoons chopped parsley
- 500ml chicken broth
- 2 tablespoons sherry
- 1 tablespoon Goya Sazonador Total
Method
- Coat pork chunks with Goya Sazonador Total.
- Create corn meal balls about one inch round by cooking cornmeal in water, letting cool and then rolling into spheres.
- Saute onion and pork rib chunks until pork is browned and the onions are translucent
- Add garlic and saute until golden
- Add chicken broth and vegetables
- Simmer cover for one hour
- Add two cans of Goya Red beans, parsley and sherry
- 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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