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Title: Thick & Rich Red Bean Soup
Categories: Soup Cuban
Yield: 6 Servings
| 1 | lb | Red kidney beans, soaked |
| 2 | qt | Water |
| 1 | Bay leaf | |
| 1 | lg | Green bell pepper, seeded & - quartered |
| SOFRITO | ||
| 1/4 | c | Olive oil |
| 4 | 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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