Thick and Rich Red Bean Soup (Potaje de Frijoles Colorados)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 pound dried red kidney or pink beans, rinsed in cold water, picked over, and soaked in water to cover overnight 2 quarts water 1 bay leaf
1 large green bell pepper, seeded and quartered one 2-ounce piece salt pork, rind removed FOR THE SOFRITO: 1/4 cup pour Spanish olive oil
1/4 pound slab bacon, diced 3 to 4 cloves garlic, finely chopped 1 large onion, finely chopped
1 large green bell pepper, seeded and finely chopped 1 cup drained and coarsely chopped canned whole tomatoes 1 tablespoon red wine vinegar
1/2 cup dry sherry 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin
salt and freshly ground black pepper to taste TO COMPLETE THE DISH: 2 medium-size all-purpose potatoes, peeled and diced 1 cup peeled, seeded, and diced calabaza or butternut squash
pure Spanish olive oil to taste



1 Pour the beans and their soaking water into a large pot, then add the additional water, the bay leaf, green bell pepper, and salt pork. Bring to a boil over medium-high heat, reduce the heat to low, and simmer over low heat, covered, 1-1/2 to 2 hours, until the beans are tender. Add more water if needed.
2 To prepare the sofrito, heat the oil in a medium-size skillet over medium heat until fragrant. Add the bacon, garlic, onion, and bell pepper, and cook, stirring, until the vegetables are tender. Add the tomatoes, vinegar, sherry, oregano, cumin, salt, and pepper and cook 10 minutes, until thickened.
3 When the beans are tender, add the sofrito, potatoes, and calabaza, stir to blend, and cook over low heat, covered, 30 to 35 minutes, until the potatoes and calabaza are tender. Correct the seasonings and serve hot, or remove the salt pork and puree the soup in a food processor fitted with a steel blade, and serve hot.
4 Drizzle some olive oil over each serving.

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