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Ingredientes
- 1 lb Red kidney beans, soaked
- 2 quart Water
- 1 x Bay leaf
- 1 lrg Green bell pepper, seeded & quartered
- 1/4 c. Extra virgin olive oil
- 4 x Garlic cloves, minced
- 1 lrg Onion, minced
- 1 lrg Green bell pepper, diced
- 1 c. Tomatoes, coarsely minced
- 1 Tbsp. Red wine vinegar
- 1/2 c. Dry sherry
- 1/2 tsp Oregano
- 1/2 tsp Cumin
- Â Â Salt & pepper
- 2 med Potatoes, diced
- 1 c. Butternut squash, diced
- Â Â Extra virgin olive oil to taste
Direcciones
- Combine beans, water bell pepper & salt, bring to a boil & simmer for 1 1/2 to 2 hrs. Add in more water as needed.
- SOFRITO: Heat oil in a skillet, saute/fry the garlic, onion & bell pepper until tender. Add in tomatoes, vinegar, sherry, oregano, cumin, salt & pepper & cook 10 min.
- When beans are tender, add in the sofrito, potatoes & squash. Stir to blend, & cook over a low heat till the potatoes & squash are tender. Either serve as is or possibly puree. Drizzle some extra virgin olive oil over each serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 587g | |
| Recipe makes 6 servings | |
| Calories 252 | |
| Calories from Fat 86 | 34% |
| Total Fat 9.78g | 12% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 247mg | 10% |
| Potassium 671mg | 19% |
| Total Carbs 31.53g | 8% |
| Dietary Fiber 7.3g | 24% |
| Sugars 6.42g | 4% |
| Protein 6.29g | 10% |
