Portugese Red Bean Soup (the Reefs, Southampton, Bermuda) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 each: Carrot,
2 ounce: Butter,
1 each: Onion,
1 1/4 tsp: Paprika,
4 each: Celery stalks,
2 quart: Chicken stock,
4 each: Tomatoes, skinned & seeded
3 tbsp: Tomato paste,
1 each: Potato, peeled
2 each: Chorizo sausage, mild/hot
8 ounce: Kidney beans, soaked ovrnit
1 tsp: Cayenne pepper,
2 ounce: Olive oil,
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
Source from luhu.jp
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
Source from luhu.jp