Thick & Rich Red Bean Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Red kidney beans, soaked
2 quart: Water,
1 each: Bay leaf,
1 large: Green bell pepper, seeded &, quartered
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,
Salt & pepper,
TO FINISH
2 medium: Potatoes, diced
1 cup: Butternut squash, diced
Olive oil to taste,
Directions:
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"
Source from luhu.jp
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"
Source from luhu.jp