Cuban Haricot Bean Soup

    Cuban Haricot Bean Soup

    (20)
    5saves
    40min


    19 people made this

    About this recipe: I learnt this recipe after tasting this soup in Cuban restaurants. If you want to extend the soup even further, add some potatoes and a few sticks of celery. This soup also freezes well.

    Ingredients
    Serves: 8 

    • 55g salt pork or pancetta, diced
    • 1 large onion, chopped
    • 5 (410g) tins haricot beans, with liquid
    • 600g turnip greens, roughly chopped

    Method
    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Place a stock pot or casserole over medium heat. Fry the salt pork for a few minutes to release some liquid. Add onion, and saute until translucent. Stir in the haricot beans and turnip greens. Bring to the boil, reduce heat to medium-low, and simmer for about 30 minutes.

    Salt pork

    Salt pork comes from the pork belly and is quite fatty and unsmoked. You might be able to find it in Eastern European or Caribbean markets. In a pinch, use pancetta instead.

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    Average global rating:
    (20)

    Reviews in English (20)

    by
    47

    Sharron; Glad to hear you like our soup. However, here in Tampa and down on the island it is Collard Green soup or Garbonzo bean soup (in English). If you like your recipe, I think you will also like this one. 1cn chicken stock 1 sm cn garbonzo beans 1/2 link chorizo sausage, 1/4 to 3/8" cubed 1/2 med onion, med diced 1T (heaping) garlic, minced 1T tomato paste 1/2 sm potato, 1/4" dice 1 handful collard greens, 1" chop (no stems) In a pot (1 qt), saut'e onions until they just begin to wilt. Add chicken stock and all remaining ingredients. Cook until collards are almost done and turn off heat and let stand, covered, at least 2 hours. Reheat and serve. Serves 2 Enjoy.  -  28 Jun 2004  (Review from Allrecipes US | Canada)

    by
    16

    Last night was our first freeze of the year, and my husband said this soup was perfect for lunch. It is a very hearty, filling, warming soup. I had dried navy beans and fresh turnip greens on hand so I used them rather than the canned and frozen varieties. I soaked and cooked the beans first and then followed the recipe. For the greens I first chopped them before adding them to the soup--I used a gallon zip bag full and could have used more. I served the soup with homemade cucumber, squash, and beet pickles and a pan of cornbread--a great fall lunch or supper!  -  14 Oct 2002  (Review from Allrecipes US | Canada)

    by
    11

    Not having any salt pork, I kind of improvised a bit. I added some crushed garlic, a diced hot pepper, and sliced turkey bacon in with the onion. Then I made a broth of diced tomatoes and water, to which I added a little bit of soy sauce and some hot sauce. The turnip greens were fresh, and I used Great Northern beans. Served with cornmeal muffins this made a full meal- enough to fill my husband up, which is saying something!  -  18 Oct 2007  (Review from Allrecipes US | Canada)

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