Bean Stew Cuban Style (Print Version)
# Ingredients:
→ Main Components
01 -
450g white beans (Navy or Great Northern), soaked through the night
02 -
2.5 liters water
03 -
2 bay leaves
04 -
170g salt pork
05 -
2 chunky smoked ham hocks
→ Flavors & Spices
06 -
60ml olive oil
07 -
1 medium white onion, finely chopped
08 -
4 cloves garlic, chopped small
09 -
2 teaspoons dried oregano
10 -
1 teaspoon ground cumin
11 -
Kosher salt, as needed
12 -
Fresh black pepper, as needed
# Instructions:
01 -
Rinse the overnight-soaked white beans under cold water.
02 -
Mix beans, water, bay leaves, salt pork, and ham hocks in a big soup pot. Heat until boiling over medium flame.
03 -
Turn heat to low. Put the lid on and let it bubble gently for about 90 minutes until beans soften.
04 -
Toss out the salt pork. Pull ham hocks from pot, pull meat off, throw away fat and bones. Put shredded meat back in.
05 -
Warm olive oil in a skillet on medium heat. Cook onions and garlic until they're soft and clear, around 5 minutes.
06 -
Add the cooked veggie mix to your soup. Throw in oregano, cumin, and season with salt and pepper. Let it simmer on low for 15 minutes before eating.
# Notes:
01 -
A slowly cooked bean soup is just what you need when it's cold outside. This humble Caribbean pot is cheap to make and tastes amazing with some fresh cornbread on the side.
02 -
You can keep any extra soup in your fridge for 4 days or stick it in the freezer for up to 3 months.
03 -
While Cuban folks typically use Navy beans for this soup, you won't go wrong with Great Northern or cannellini varieties either.