Keywords:  Category:  -- All -- All FruitsAll vegetablesAppetizersBerriesChutniesCitrusDairyDessertsDried fruitsDrinksEggsFishFruitsGameGrainsHerbsLeafvegMealsMeatsMethodsMiscellaneousNutsOccasionsOffalPastasPastriesPoultryPulsersSaladsSeafoodsSmallgoodsSpecial dietsSpicesStewsStonefruitsTubersVegetables           Home Page » Ethnic Recipes » Cuban         Thick and Rich Red Bean Soup     Convert to US/English units Thick and Rich Red Bean Soup - print recipe         Yield: 6  Ingredients:   0.5 kg Red kidney beans, soaked 2.0 l Water 1   Bay leaf 1 lrg Green bell pepper, seeded & quartered SOFRITO 1/4 cup Olive oil 4   Garlic cloves, chopped 1 lrg Onion, chopped 1 lrg Green bell pepper, diced 1 cup Tomatoes, coarsely chopped 20 ml Red wine vinegar 1/2 cup Dry sherry 1/2 tsp Oregano 1/2 tsp Cumin     Salt & pepper TO FINISH 2 med Potatoes, diced 1 cup Butternut squash, diced     Olive oil to taste Method: 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. Rating:  0  Hits:  557 Rate this recipe: 5 4 3 2 1     More recipes Cuban Ropa Vieja Sopa De Guisantes Y Jengibre or Sweet Pea and Ginger Soup Cuba Libre Ajiaco Criollo Cuban Creole Stew Beef Stew with Cuban Coffee Gravy Green Bean and Onion Casserole Cuban Black Bean Soup with Mango Relish Cuban-Style Beef and Peppers Cuban Sandwich Adolfo's Cuban Roast Chicken

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