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Portugese Red Bean Soup (The Reefs, Southampton, Bermuda) Recipe

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Step 1

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

Things You'll Need

  • 1ea Carrot
  • 1ea Onion
  • 4ea Celery stalks
  • 4ea Tomatoes, skinned & seeded
  • 1ea Potato, peeled
  • 8oz Kidney beans, soaked ovrnit
  • 2oz Olive oil
  • 2oz Butter
  • 1 1/4t Paprika
  • 2qt Chicken stock
  • 3T Tomato paste
  • 2ea Chorizo sausage, mild/hot
  • 1t Cayenne pepper
  • 1 Salt & pepper to taste

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