A Mosaic of Flavor: Cuban Black Bean Soup & White Sweet Potato Pudding

This monthly series is a collaboration with the Vermont Refugee Resettlement Program. In February, we will be preparing two traditional dishes from Cuba. We will learn to make a rich black bean soup with onions, garlic, green peppers and spices and a delicious white sweet potato pudding seasoned with honey, lemon peel and cinnamon. Eloy Guzman came to the U.S. from Cuba in 1980. Eloy has a Master’s in Education and has over 30 years of teaching experience as a high school Spanish teacher, including two years in the Peace Corps in Nepal. Eloy learned his love for cooking from his grandmother, who came to Cuba from Haiti. Eloy grew up in the Cuban countryside where everything was naturally organic and he enjoys cooking with Vermont's fresh, organic produce. He is excited to share his grandmother's recipe for black bean soup, which his friends request all the time and say is the best bean soup they have tasted.