Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Red kidney beans, soaked
2 qt Water
1 ea Bay leaf
1 lg Green bell pepper, seeded
-- quartered

--------------------------SOFRITO-------------------------------
1/4 c Olive oil
4 ea Garlic cloves, chopped
1 lg Onion, chopped
1 lg Green bell pepper, diced
1 c Tomatoes, coarsely chopped
1 tb Red wine vinegar
1/2 c Dry sherry
1/2 ts Oregano
1/2 ts Cumin
Salt pepper

-------------------------TO FINISH------------------------------
2 md Potatoes, diced
1 c Butternut squash, diced
Olive oil to taste

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.

Adapted from Randelman Schwartz, "Memories of a Cuban Kitchen"

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