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Portugese Red Bean Soup (The Reefs, Southampt

Portugese Red Bean Soup (The Reefs, Southampt comes together with Kidney Beans Soaked Ovrnit, Olive Oil, Butter, Chicken Stock, and Tomato Paste. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 8 oz
• 2 oz
• 2 oz
• 2 qt
• 3 tbsp

Method (preview)

1. 1

   Chop fine all vegetables including tomatoes and the potato.

2. 2

   Drain soaked beans, discarding liquid.

3. 3

   In a medium pot, add olive oil and butter.

4. 4

   When oil is hot, add chopped carrot, onion, celery, tomatoes.

5. 5

   Saute, but do not brown.

6. 6

   Add chopped potato, paprika, and chicken stock.

7. 7

   When this reaches a boil, add kidney beans and turn down heat to a simmer.

8. 8

   Add tomato paste.

9. 9

   Let cook 45-60 minutes, stirring occasionally.

10. 10

    When beans are soft to the touch add sausage and cayenne pepper. Season to taste. Shared by Chef de

11. 11

    Cuisine Kim Canteenwalla, The REEFS, Bermuda