Thick & Rich Red Bean Soup Recipe
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Thick & Rich Red Bean Soup
1 lb red kidney beans, soaked
2 qt water
1 each bay leaf
1 large green bell pepper, seeded & - quart, ered
SOFRITO
1/4 cup olive oil
4 each garlic cloves, chopped
1 large onion, chopped
1 large green bell pepper, diced
1 cup tomatoes, coarsely chopped
1 tbsp red wine vinegar
1/2 cup dry sherry
1/2 tsp oregano
1/2 tsp cumin
1 salt & pepper
TO FINISH
2 medium potatoes, diced
1 cup butternut squash, diced
1 olive oil to taste
Combine beans, water bell pepper & salt, bring to a boil & simmer for
1 1/2 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" |
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