A regional favorite that celebrates America's oldest city settled by Europeans. A miniature bottle of Dat'l-Do-It pepper sauce is included. Serves 10-12.

Prep time: 30 minutes

Cook time: 2 hours 45 minutes

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

St. Augustine Spanish Bean Soup Mix

Ingredients to have on hand

2 ½ qts. Cold water

Contents of seasoning packet (enclosed)

6 pieces of thick-cut bacon

2 Tb. Vegetable oil

¾ lb. stew beef, cut into ½” cubes

2 c. onions, chopped

2 tsp. garlic, minced

½ large red pepper, chopped

½ large green pepper, chopped

2tsp. salt

1–14 oz. can of whole tomatoes, crushed (include the liquid)

Juice of one lime

2 c. potatoes, diced

 2 medium carrots, sliced

½ lb. chorizo (Mexican sausage) or spicy kielbasa

Contents of pepper sauce bottle (included)

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 ½ 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 ½ hour.

3)   Add the potatoes and carrots.  Adjust heat so that the soup remains gently boiling.  Slice the chorizo lengthwise, then into ¼” half-moons.  Add to the soup with the pepper sauce.  Cook for an additional 45 minutes.  Remove soup from that and refrigerate overnight (for best flavor).

The next day, tune into your favorite Carribean radio station, heat this wonderful soup and serve with fresh mango salad, Pan Cubano bread, South beach Sangria, and our Indian river Orange Drop Cookies for dessert.

Serves 10-12.  Freezes beautifully.  Enjoy!

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