🫙 From the Spice Rack
Thick & Rich Red Bean Soup
1 lb Red kidney beans, soaked 2 qt Water 1 ea Bay leaf 1 lg Green bell pepper, seeded &
maineasy
Ingredients8 items
Ingredients
- 1lbred kidney beans, soaked
- 2qt water
- 1ea bay leaf
- 1lg green bell pepper, seeded &
- 4ea garlic cloves, chopped
- 1lg onion, chopped
- 1lg green bell pepper, diced
- 1c tomatoes, coarsely chopped
Directions
- 1
1 lb Red kidney beans, soaked 2 qt Water 1 ea Bay leaf 1 lg Green bell pepper, seeded & -- quartered ----------------------------------SOFRI
- 2
Add more water as needed
- 3
SOFRITO: Heat oil in a skillet, saute the garlic, onion & bell pepper till tender
- 4
Add tomatoes, vinegar, sherry, oregano, cumin, salt & pepper & cook 10 minutes
- 5
When beans are tender, add the sofrito, potatoes & squash
- 6
Stir to blend, & cook over a low heat until the potatoes & squash are tender
- 7
Either serve as is or puree
- 8
Drizzle some olive oil over each serving