Ingredients
- 4 garlic (cloves)
- 2 green bell pepper
- 2 potatoes
- 1 bay leaf
- 1 onion
- 1,900 ml water
- 500 gr kidney beans (red)
- 230 gr butternut squash
- 160 gr tomatoes
- 120 ml dry sherry
- 60 ml olive oil
- 16 ml wine vinegar (red)
- 1 gr oregano
- 1 gr cumin
Olive oil to taste Combine beans, water bell pepper & salt, bring to a boil & simmer for 1.5 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"
