Drain beans, combine with water & bay leaf & simmer 1 to 1 1/2 hours. Add additional water if necessary. In a skillet, heat olive oil & cook garlic & onions 6 minutes. Add tomatoes & cook for 10 minutes. When beans are tender, add tomato mixture, potato, saffron, salt, pepper, cumin, cabbage & squash & cook for another 30 minutes. Add more water as necessary. Serve garnished with parsley. Adapted from Randelman & Schwartz, "Memories of a Cuban Kitchen"
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|Serving Size: 1 Serving (304g)|
|Recipe Makes: 8|
|Calories from Fat: 21 (13%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 33.7mg||1 %|
|Potassium 700.6mg||18 %|
|Total Carbohydrate 29.1g||9 %|
|Dietary Fiber 9.1g||36 %|
|Sugars, other 19.9g|
|Protein 7.9g||11 %|
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Calories per serving: 161
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