Puerto Rican Bean & Ham Soup - Kraft Recipes Top
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Puerto Rican Bean & Ham Soup

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  • Soak beans overnight in plenty of cold water to cover.
  • The next day, pick over and rinse beans well. Place in pan with 8 cups cold water. Bring to boil and immediately reduce to simmer. Keeping partially covered, simmer until beans are tender, about 35 minutes.
  • Meanwhile, saute bacon until it begins to color. Reserve 2 tablespoons fat and drain off any excess. (If preferred, all the bacon fat can be drained and replaced with 3 tablespoons of vegetable oil.)
  • Make a SOFRITO by sauteing the onion, garlic, bell pepper, black pepper and cilantro or cilantro until wilted in the hot oil. Add ham and salami and saute another 1 or 2 minutes. Add SOFRITO to beans, using water from beans to loosen any last bits from bottom. Consistency of soup should be thick, but not like a stew. If necessary, add enough water to the pan to give it soup-like consistency. Simmer 15 minutes. Add salt, spaghetti and tomato sauce to beans. Cook 7 more minutes. Taste for salt and serve.

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