Portugese red bean soup (the reefs, southampton, bermuda)

6 servings

Ingredients

Quantity Ingredient
1 each Carrot
1 each Onion
4 eaches Celery stalks
4 eaches Tomatoes, skinned & seeded
1 each Potato, peeled
8 ounces Kidney beans, soaked ovrnit
2 ounces Olive oil
2 ounces Butter
1¼ teaspoon Paprika
2 quarts Chicken stock
3 tablespoons Tomato paste
2 eaches Chorizo sausage, mild/hot
1 teaspoon Cayenne pepper
1 x Salt & pepper to taste

Directions

Chop fine all vegetables including tomatoes and the potato. Drain soaked beans, discarding liquid. In a medium pot, add olive oil and butter. When oil is hot, add chopped carrot, onion, celery, tomatoes.

Saute, but do not brown. Add chopped potato, paprika, and chicken stock. When this reaches a boil, add kidney beans and turn down heat to a simmer. Add tomato paste. Let cook 45-60 minutes, stirring occasionally. When beans are soft to the touch add sausage and cayenne pepper. Season to taste. Shared by Chef de Cuisine Kim Canteenwalla, The REEFS, Bermuda

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