Thick and rich red bean soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Red kidney beans, soaked |
| 2 | quarts | Water |
| 1 | Bay leaf | |
| 1 | large | Green bell pepper, seeded & quartered |
| ¼ | cup | Olive oil |
| 4 | Garlic cloves, chopped | |
| 1 | large | Onion, chopped |
| 1 | large | Green bell pepper, diced |
| 1 | cup | Tomatoes, coarsely chopped |
| 1 | tablespoon | Red wine vinegar |
| ½ | cup | Dry sherry |
| ½ | teaspoon | Oregano |
| ½ | teaspoon | Cumin |
| Salt & pepper | ||
| 2 | mediums | Potatoes, diced |
| 1 | cup | Butternut squash, diced |
| Olive oil to taste | ||
Directions
SOFRITO
TO FINISH
Combine beans, water bell pepper & salt, bring to a boil & simmer for 1½ to 2 hours. Add more water as needed.
SOFRITO: Heat oil in a skillet, saute the garlic, onion & bell pepper till tender. Add tomatoes, vinegar, sherry, oregano, cumin, salt & pepper & cook 10 minutes.
When beans are tender, add the sofrito, potatoes & squash. Stir to blend, & cook over a low heat until the potatoes & squash are tender. Either serve as is or puree. Drizzle some olive oil over each serving.
Adapted from Randelman & Schwartz, "Memories of a Cuban Kitchen" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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