*  Exported from  MasterCook  *
 
               PORTUGESE RED BEAN SOUP (THE REEFS, SOUTHAMPT
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       ea           Carrot
    1       ea           Onion
    4       ea           Celery stalks
    4       ea           Tomatoes, skinned & seeded
    1       ea           Potato, peeled
    8       oz           Kidney beans, soaked ovrnit
    2       oz           Olive oil
    2       oz           Butter
    1 1/4   ts           Paprika
    2       qt           Chicken stock
    3       tb           Tomato paste
    2       ea           Chorizo sausage, mild/hot
    1       t            Cayenne pepper
    1       x            Salt & pepper to taste
 
   Chop fine all vegetables including tomatoes and the
   potato. Drain soaked beans, discarding liquid. In a
   medium pot, add olive oil and butter. When oil is hot,
   add chopped carrot, onion, celery, tomatoes. Saute,
   but do not brown. Add chopped potato, paprika, and
   chicken stock. When this reaches a boil, add kidney
   beans and turn down heat to a simmer. Add tomato
   paste. Let cook 45-60 minutes, stirring occasionally.
   When beans are soft to the touch add sausage and
   cayenne pepper. Season to taste. Shared by Chef de
   Cuisine Kim Canteenwalla, The REEFS, Bermuda
  
 
 
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