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Receta Thick And Rich Red Bean Soup
by Global Cookbook

Thick And Rich Red Bean Soup
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  Raciónes: 6

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
  •     Salt & pepper
  • 2 med Potatoes, diced
  • 1 c. Butternut squash, diced
  •     Extra virgin olive oil to taste

Direcciones

  1. Combine beans, water bell pepper & salt, bring to a boil & simmer for 1 1/2 to 2 hrs. Add in more water as needed.
  2. 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.
  3. 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.