Red Bean Soup

5 Jun

(I adapted this recipe to create this tomato-free version)

1 # dry small red beans
2 qt water
2 tsp salt
1 green bell pepper, cut into large (1″) pieces
1/4 cup olive oil
4 garlic cloves
1 large onion
1 green bell pepper, chopped
1 Tbsp red wine vinegar
3/4 cup sherry
1/2 tsp oregano
1/2 tsp cumin

Bring red beans to a vigorous boil in a lot of water.  Boil vigorously for ten minutes, turn off heat, and let soak for an hour.  Drain and rinse.

Bring the drained beans, water, first bell pepper, salt and bay leaf to a boil.  Reduce to simmer.  Simmer until beans are tender, about 1 1/2 hour.

Towards the end of the beans cooking, heat the oil in a skillet.  Sautee the garlic, onion and bell pepper until tender.  Add remaining ingredients and cook for 10 more minutes.  Add to soup.  Puree if you like, enjoy.

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Notes:

Slightly too salty.  Might reduce the salt to 1 1/2 tsp.  I am also going to cut the bell peppers up smaller in the beans – the big chunks were kind of annoying (I did puree most of the soup though).  When I cooked the pepper and onion in the oil, I used the food processor to chop, but then decided to puree.  Worked well.

Lydian said, ‘Man, this is really good soup, really really good.  It’s really good.  Eat it.  It’s good.’  So this is definitely a winner

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