Kat's Cuban Red Beans Sofrito Soup
1 lb Red kidney beans, soaked
2 qt Water
1 x Bay leaf
1 lrg Green bell pepper, seeded & quartered
SOFRITO
1/4 cup Olive oil
4 x Garlic cloves, chopped
1 lrg Onion, chopped
1 lrg Green bell pepper, diced
1 cup Tomatoes, coarsely chopped
1 tbl Red wine vinegar
1/2 cup Dry sherry
1/2 tsp Oregano
1/2 tsp Cumin
Salt & pepper
TO FINISH
2 med Potatoes, diced
1 cup Butternut squash, diced
Olive oil to taste
Method :
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.