| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cuban | Cuban, Soups | 6 | Servings |
INGREDIENTS
| 1 | lb | Red kidney beans, soaked |
| 2 | qt | Water |
| 1 | Bay leaf | |
| 1 | Green bell pepper, seeded & | |
| quartered | ||
| 1/4 | c | Olive oil |
| 4 | Garlic cloves, chopped | |
| 1 | Onion, chopped | |
| 1 | Green bell pepper, diced | |
| 1 | c | Tomatoes, coarsely chopped |
| 1 | T | Red wine vinegar |
| 1/2 | c | Dry sherry |
| 1/2 | t | Oregano |
| 1/2 | t | Cumin |
| Salt & pepper | ||
| 2 | Potatoes, diced | |
| 1 | c | Butternut squash, diced |
| Olive oil to taste | ||
| 1 1/2 | 2 hours. Add more water as needed. |
INSTRUCTIONS
Combine beans, water bell pepper & salt, bring to a boil & simmer for 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" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 237
Calories From Fat: 122
Total Fat: 13.8g
Cholesterol: 0mg
Sodium: 206.7mg
Potassium: 506.7mg
Carbohydrates: 22.8g
Fiber: 3.5g
Sugar: 4.3g
Protein: 2.5g