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Thick & rich red bean soup

Yield: 6 Servings

Ingredients:

• 1 lb Red kidney beans soaked
• 2 qt Water
• 1 ea Bay leaf
• 1 lg Green bell pepper seeded & -- quartered MMMMM--------------------------SOFRITO-------------------------------
• 1/4 c Olive oil
• 4 ea 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 MMMMM-------------------------TO FINISH------------------------------
• 2 md Potatoes diced
• 1 c Butternut squash

Instructions:

diced Olive oil to taste 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

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