*  Exported from  MasterCook  *
 
                         THICK & RICH RED BEAN SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Cuban
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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