Busters Recipes

Red Bean Soup (Frijoles Colorados)

Ingredients

10 cups of water + 2 cups of water
1 12-oz. packet of kidney beans (2 cups),
rinsed
3 Tbsp. olive oil
2-inch cube of salt pork
3 cloves of garlic
1 medium onion
1/4 green pepper
4 oz. tomato sauce
1 Tbsp. salt

Optional:

2 large potatoes, peeled and cut into 1-inch
cubes
1/2 lb. of winter squash, peeled and cut
into 1-inch cubes

Directions

In Dutch oven, soak beans for 1 hour in 10 cups of
water.

Add 2 cups of water. Cook uncovered at medium-low
heat until beans
are tender (about 1-1/2 hours).

In blender or food processor, purée onion and
green pepper together
(add 1 or 2 Tbsp. of water if necessary). Set
aside.

In a skillet, heat the oil on medium-high. Add the
garlic cloves and sauté until browned. Discard.

Add the onion/pepper mixture to the oil, stir and
cook for 5 minutes.
Add the tomato sauce and continue to cook,
stirring occasionally, for
another 5 minutes until the sauce is a deep, rich
red.

This mixture is called sofrito.

Stir the sofrito into the beans. Add the salt,
potatoes and squash
and allow to simmer another 1/2 an hour or until
the potatoes and
squash are tender.

Serve as a soup or over white rice. Makes 6 to 8
generous portions.

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