| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Cuban |
Soups, Cuban |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Red kidney beans, soaked |
| 2 |
qt |
Water |
| 1 |
|
Bay leaf |
| 1 |
lg |
Green bell pepper, seeded & quartered |
| 1/4 |
c |
Olive oil |
| 4 |
|
Garlic cloves, chopped |
| 1 |
lg |
Onion, chopped |
| 1 |
lg |
Green bell pepper, diced |
| 1 |
c |
Tomatoes, coarsely chopped |
| 1 |
tb |
Red wine vinegar |
| 1/2 |
c |
Dry sherry |
| 1/2 |
ts |
Oregano |
| 1/2 |
ts |
Cumin |
|
|
Salt & pepper |
| 2 |
md |
Potatoes, diced |
| 1 |
c |
Butternut squash, diced |
|
|
Olive oil to taste |
INSTRUCTIONS
SOFRITO
TO FINISH
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.
Adapted from Randelman & Schwartz, "Memories of a Cuban Kitchen"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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