Portugese Red Bean Soup (The Reefs, Southampt

Portugese Red Bean Soup (The Reefs, Southampt Ingredients

1 Carrot	2 oz Butter
1 Onion	1 1/4 ts Paprika
4 Celery stalks	2 qt Chicken stock
4 Tomatoes, skinned & seeded	3 tb Tomato paste
1 Potato, peeled	2 Chorizo sausage, mild/hot
8 oz Kidney beans, soaked ovrnit	1 ts Cayenne pepper
2 oz Olive oil	Salt & pepper to taste

Instructions for Portugese Red Bean Soup (The Reefs, Southampt

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized

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