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-> [Central American, Cuban, North American, Soups & Stews, Vegetarian] -> [Thick & rich red bean soup Recipe] |
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Thick & rich red bean soup
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| Artist: |
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| Categories: |
Central American, Cuban, North American, Soups & Stews, Vegetarian |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Red kidney beans, soaked | | 2
| quart | Water | | 1
| | Bay leaf | | 1
| large | Green bell pepper, seeded & | | | -- quartered | | | SOFRITO | | 1/4
| cup | Olive oil | | 4
| | 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
| med | Potatoes, diced | | 1
| cup | Butternut squash, diced | | | Olive oil to taste |
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Procedures:
| 1 | Combine beans, water bell pepper & salt, bring to a boil & simmer for 1 ?to 2 hours. | | 2 | Add more water as needed. | | 3 | Sofrito: heat oil in a skillet, saute the garlic, onion & bell pepper till tender. | | 4 | Add tomatoes, vinegar, sherry, oregano, cumin, salt & pepper & cook 10 minutes. | | 5 | When beans are tender, add the sofrito, potatoes & squash. | | 6 | Stir to blend, & cook over a low heat until the potatoes & squash are tender. | | 7 | Either serve as is or puree. | | 8 | Drizzle some olive oil over each serving. |
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