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Puero Rican   -   Sopa De Habichuelas Blancas   adapted from Recipes From La Isla - Rosado

  • 3/4 Pound White Beans
  • 10 Cups Water
  • 2 Cloves Garlic
  • 1 Small Yellow Onion -- finely chopped
  • 1/4 Teaspoon Cayenne
  • 1 Teaspoon White Wine Vinegar
  • 1 Teaspoon Salt
  • 1 Teaspoon Olive Oil
  • 4 Cloves Garlic -- finely chopped
  • 2 Medium Spanish Sausages -- sliced
  • 2 Medium Tomatoes -- chopped
  • 2 Teaspoons Oregano -- chopped
  • 1/3 Cup Sherry
  • 1 Medium Banana Squash -- peeled and cubed
  • 2 Medium Green Onion -- finely chopped
  • 5 Cups Stock -- any kind
  • Cilantro -- for garnish
Directions Cover beans with water and bring to a boil. Boil for 2 minutes. Remove from heat and let soak for 1 hour. Drain. Add beans back to the stockpot and add the water, whole garlic, onion, cayenne, vinegar, and salt. Place over medium heat and simmer for 30 minutes. While beans are simmering, combine in a skillet and saute, olive oil, garlic and sausage. Stir in tomatoes, oregano, sherry, squash and green onions. Deglaze skillet with one cup of stock. then transfer mixture to beans. Add remainder of the stock, stir to blend and reduce heat to low. Cook for 30 minutes. The broth should be thick. Serve.
Serves 4
Time to Make 0:00

Printer version   16 Votes - Yum: 5, Easiness: 2, Speed: 5, Overall: 4 Rate this recipe

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