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
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|Serving Size: 1 Serving (1180g)|
|Recipe Makes: 6|
|Calories from Fat: 458 (59%)|
|Amt Per Serving||% DV|
|Total Fat 50.9g||68 %|
|Saturated Fat 17.5g||87 %|
|Monounsaturated Fat 25.5g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 77.4mg||24 %|
|Sodium 1650mg||57 %|
|Potassium 2186.1mg||58 %|
|Total Carbohydrate 56.5g||17 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 47.2g|
|Protein 28.4g||41 %|
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Calories per serving: 782
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