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Thick & Rich Red Bean Soup

Recipe name:
Thick & Rich Red Bean Soup

Recipe category:
Beans And Grains

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Recipe detials:
Beans and Grains

1 lb Red kidney beans, soaked 2 qt Water 1 ea Bay leaf 1 lg Green bell pepper, seeded & -- quartered --SOFRITO -- 1/4 c Olive oil 4 ea Garlic cloves, chopped 1 lg Onion, chopped 1 lg Green bell pepper, diced 1 c Tomatoes, coarsely chopped 1 tb Red wine vinegar 1/2 c Dry sherry 1/2 ts Oregano 1/2 ts Cumin Salt & pepper -TO FINISH - 2 md Potatoes, diced 1 c Butternut squash, diced 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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Thick & Rich Red Bean Soup

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