Cuban Red Bean and Rib Soup

Cuban Red Bean and Rib Soup

Cuban Red Bean and Rib Soup
Servings:	Serves 8
Ready in:	1 day, 1 hour, 15 minutes
Prep. time:	1 day
Cook time:	1 hour, 15 minutes
Difficulty:

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
• 2 cups chicken broth
• 1/8 cup sherry
• 1 tablespoon Goya Sazonador Total

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. Sautee onion and pork rib chunks until pork is browned and inions 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