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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