1 each carrot
1 each onion
4 each celery stalks
4 each tomatoes, skinned & seeded
1 each potato, peeled
8 oz kidney beans, soaked ovrnit
2 oz olive oil
2 oz butter
1 1/4 tsp paprika
2 qt chicken stock
3 tbsp tomato paste
2 each chorizo sausage, mild/hot
1 tsp cayenne pepper
1 salt & pepper to taste
A Recipe for
Portugese Red Bean Soup (The Reefs Southampt
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This is a recipe for Portugese Red Bean Soup (The Reefs Southampt from the recipe cookbook of Recipes-to-go (Bean)
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Chop fine all vegetables including tomatoes and the potato. Drain
soaked beans, discarding liquid. In a medium pot, add olive oil and
butter. When oil is hot, add chopped carrot, onion, celery, tomatoes.
Saute, but do not brown. Add chopped potato, paprika, and chicken
stock. When this reaches a boil, add kidney beans and turn down heat
to a simmer. Add tomato paste. Let cook 45-60 minutes, stirring
occasionally. When beans are soft to the touch add sausage and
cayenne pepper. Season to taste. Shared by Chef de Cuisine Kim
Canteenwalla, The REEFS, Bermuda
Serves: 6
Portugese Red Bean Soup (The Reefs Southampt Recipe brought to you by Recipes To-Go