Thick & Rich Red Bean Soup?

Answer 1

Ingredients

• 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