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Recipe by: imana
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See below ingredients and instructions 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"
Submitted By MARK SATTERLY On 08-11-95
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
English celebrity chef also known as The Naked Chef. BBC food television shows.
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