Ingredients: 1 pound dried red Spanish style beans Olive oil for sauteing 6 strips bacon, chopped 1 large onion, chopped 2 large green peppers, chopped 6 cloves garlic, mashed 1 pound ham, cubed 1 can (15 ounce) crushed tomatoes 1 teaspoon oregano 2 teaspoons cumin 2 tablespoons vinegar juice of one lime salt and pepper to taste 1 cup red wine 7 cups chicken or ham stock 3 potatoes, peeled and diced 2 cups diced calabaza (Or you may substitute butternut squash) 1 tablespoon cornstarch Directions:1. Cover the beans with water in a large pot. Bring to a boil, reduce heat to medium, cover and cook until tender, about 1 1/2 to 2 hours. Drain. 2. In a large saucepan, sautй the bacon in olive oil until it begins to brown. Add the onion and green pepper and sautй until the onions are tender. Add the garlic and ham and cook another minute or two. Add the red beans, crushed tomatoes, oregano, cumin, vinegar, a dash or salt & pepper, red wine, and 7 cups chicken/ham stock. 3. Bring to a boil and add the diced potatoes and calabaza. Stir gently and let the soup come up to another boil. Reduce heat to low, cover and simmer until the potatoes and calabaza are fully cooked and fork tender - about 40 minutes. 4. Remove two cups of the mixture (make sure you get plenty of solids) and puree in a blender or food processor. Mix one tablespoon cornstarch in 1/2 cup water and stir into the soup to thicken it. Add the puree, stir gently, add more salt and pepper to taste. Serve hot. |