1 each carrot
1 each onion
4 each celery stalks
4 each tomatoes, skinned & seeded
1 each potato, peeled
8 oz kidney beans, soaked ovrnit
2 oz olive oil
2 oz butter
1 1/4 tsp paprika
2 qt chicken stock
3 tbsp tomato paste
2 each chorizo sausage, mild/hot
1 tsp cayenne pepper
1 salt & pepper to taste
A Recipe for
Portugese Red Bean Soup (The Reefs Southampt
C is for cookie, it's good enough for me; oh cookie cookie cookie starts with C. |
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There is a lot more juice in grapefruit than meets the eye. |
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Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
This Recipe for Portugese Red Bean Soup (The Reefs Southampt is one of thousands in the Recipes-to-go Bean Cookbook.
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A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
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Chili represents your three stages of matter: solid, liquid, and eventually gas. |
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This is a recipe for Portugese Red Bean Soup (The Reefs Southampt from the recipe cookbook of Recipes-to-go (Bean)
Old people shouldn't eat health foods. They need all the preservatives they can get. |
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Herb Tip |
C is for cookie, it's good enough for me; oh cookie cookie cookie starts with C. |
| Cookie Monster , character on "Sesame Street," U.S. children's television program |
Food Tip |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
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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
Serves: 6
Portugese Red Bean Soup (The Reefs Southampt Recipe brought to you by Recipes To-Go