Red Bean Soup with Beef and Pumpkin

Ingredients

• 1.5 pound beef cut into small pieces
• 1 large carrots grated peeled
• 10 servings cilantro leaves fresh
• 1 teaspoon ground cumin 
• 0.5 cup aliños sauce 
• 1  plantains diced ripe peeled
• 1 cup pumpkin diced peeled
• 1 pound beans dried red
• 10 servings salt and pepper 
• 12 cups water ( more if necessary)
• 0.5 pound yuca diced

Equipment

• pot

Directions

1. Wash the beans and soak overnight in cold water.
2. Drain the beans and place in a large pot and add the water, aliños, carrots and beef. Over medium-high heat, bring the beans to a boil, then cover the pot and reduce the heat to medium-low. Allow the beans to cook until almost tender, approximately 2 hours.When the beans are almost tender, add the hogao, plantains, yuca, butternut squash, cumin, salt and pepper. Cover and cook for another 45 minutes or until the beans are fully cooked. (
3. Add additional water as necessary).
4. Add chopped fresh cilantro and serve with plain white rice.