Rinse dried navy beans in cold water, pick over to remove foreign
particles, and soak covered in water overnight. Drain beans and
place
them in a large saucepan with 2 1/2 quarts water, bay leaves,
and salt
pork. Bring to a boil, reduce heat, and simmer, covered, until
tender, 1
to 1 1/2 hours, adding water if necessary. (If using canned beans,
the
above step is unnecessary, since beans are already cooked.)
In a medium-size skillet, heat olive oil and saute onion, green
pepper,
garlic, oregano, ham, and tomato sauce for 10 minutes. In a separate
saucepan, boil squash chunks for 5 minutes. Remove from water,
adding
same water to tomato mixture. Peel squash.
When beans are tender, add tomato mixture, potato, salt, pepper,
and
squash. Continue cooking another 30 minutes. Remove salt pork
and
discard. Serve in soup bowls. Serves 6. Source: The Columbia Restaurant
Spanish Cookbook.
Shared by J. M. Phelps