| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Soups, Ethnic | 6 | Servings | |
INGREDIENTS
| 1 | Carrot | |
| 1 | Onion | |
| 4 | Celery stalks | |
| 4 | Tomatoes, skinned & seeded | |
| 1 | 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 | Chorizo sausage, mild/hot | |
| 1 | ts | Cayenne pepper |
| Salt & pepper to taste |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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