Purely American St. Augustine Spanish Bean Soup
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A Florida specialty that celebrates America’s oldest European founded city. On September 8, 1565, fifty-five years before the Pilgrims landed at Plymouth rock, the Spanish founded St. Augustine, Florida and developed it as an important military outpost. Constant threats from the British, regional natives and pirates motivated the Spanish to begin building a massive fortress in 1672— the Castillo De San Marco. Constructed from conquino, a rare natural shellstone, the fort was impregnable and was never captured. The British briefly occupied the city between 1763 and 1783 and it eventually came under the control of the United States in 1821. The advent of the railroad in the 1800’s changed the city again, bringing down wealthy northern vacationers to its pleasant beaches. During the mid 1900’s, St. Augustine’s city fathers recognized the historical treasure created by 400 years of Spanish, English, and early American settlers. Today, much of the city has been restored and its streets are alive with a wonderful Spanish charm.

 $6.50 

Quantity:  

Additions:

 
2 1/2 qts. cold water
contents of seasoning packet (enclosed)
6 pieces of thick-cut bacon
2 Tb. vegetable oil
3/4 lb. stew beef, cut into 1/2” cubes
2 c. onions, chopped
2 tsp, garlic, minced
1/2 large red pepper, chopped
1/2 large green pepper, chopped
2 tsp, salt
1-14 oz. can of whole tomatoes, crushed (include the liquid)
juice of one lime
2 c. potatoes, diced
2 medium carrots, sliced
1/2 lb. chorizo (Mexican sausage) or spicy kielbasa
contents of pepper sauce bottle (included)
 

Cooking Directions:

  1. Sort through and thoroughly wash beans. Soak beans 4 hours or overnight in water to cover. Drain the beans and place them in a large soup pot along with the cold water and contents of seasoning packet. Cover and bring soup to a boil. Reduce heat to medium low, and cook for 1 1/2 hours.
  2. In a large skillet, over medium heat, fry the bacon until crispy, about 5 minutes. Set aside to drain on paper towels. Discard bacon drippings. Finely dice bacon and add to the soup. In the same skillet heat 2 Tb. oil. Stir fry the beef, onions, garlic, and the red & green peppers until the onions are translucent. Empty contents of skillet into the cooking soup, along with 2 tsp, salt. Add crushed tomatoes, including the liquid, and lime Juice. Bring soup to a boil then reduce to medium low. Cook for 1/2 hour.
  3. Add the potatoes and carrots. Adjust heat so that the soup remains gently boiling. Slice the chorizo lengthwise, then into 1/4” half moons. Add to the soup with the pepper sauce. Cook for an additional 45 minutes. Remove soup from heat and refrigerate overnight (for best flavor).
The next day, heat this wonderful soup and serve with fresh mango salad, Pan Cubano bread and South Beach Sangria.
 
Serves 10-12. Freezes beautifully. Enjoy!
 

Ingredients:

Garbanzos, black, cranberry, blackeye, and pink beans. Garlic, onion powder, black and white pepper, bay leaf, spices, paprika, and jalapeno peppers.



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