Thick & Rich Red Bean Soup Recipe

Step 1

Combine beans, water bell pepper & salt, bring to a boil & simmer for 1 1/2 to 2 hours. Add more water as needed.

Step 2

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.

Step 3

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"

Things You'll Need

  • 1lb Red kidney beans, soaked
  • 2qt Water
  • 1ea Bay leaf
  • 1lg Green bell pepper, seeded &
  • -- quartered
--------------SOFRITO-------------------
  • 1/4c Olive oil
  • 4ea Garlic cloves, chopped
  • 1lg Onion, chopped
  • 1lg Green bell pepper, diced
  • 1c Tomatoes, coarsely chopped
  • 1tb Red wine vinegar
  • 1/2c Dry sherry
  • 1/2ts Oregano
  • 1/2ts Cumin
  • Salt & pepper
-------------TO FINISH------------------
  • 2md Potatoes, diced
  • 1c Butternut squash, diced
  • Olive oil to taste

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