*  Exported from  MasterCook  *

             Portugese Red Bean Soup (The Reefs, Southampton)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups                            Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      each          Carrot
   1      each          Onion
   4      each          Celery stalks
   4      each          Tomatoes -- skinned & seeded
   1      each          Potato -- peeled
   8      ounces        Kidney beans -- soaked ovrnit
   2      ounces        Olive oil
   2      ounces        Butter
   1 1/4  teaspoons     Paprika
   2      quarts        Chicken stock
   3      tablespoons   Tomato paste
   2      each          Chorizo sausage -- mild/hot
   1      teaspoon      Cayenne pepper
                        Salt & pepper to taste

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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