(Cuban Red Bean Stew with Chorizos)


Serves 4

1lb dried red beans
1 green pepper, seeded and halved
10 cups of water
1/4 cup olive oil
2 cups potato, peeled and sliced
1/2 cups chunks of peeled pumkin (calabaza) or butternut squash
1 Spanish chorizo sausage cut into six pieces
4 garlic cloves, minced
1 medium onion, peeled and chopped
1 teaspoon, ground bay leave
Salt to taste
1 tablespoon sugar
2 tablespoons dry white wine

Directions: Recipe Wash the red beans with cold water, drain, and place in a large bowl with the green pepper. Soak the beans in 10 cups water overnight, or for at least 6 hours. When the beans have swollen, cook the beans in the same water until soft, approximately 45 minutes. Add the potatoes and pumpkin in the last 20 minutes, and simmer until vegetables are tender. Remove the green pepper and chop it. In another large pot, heat the oil and fry the chorizo with garlic, onion, and pepper, adding the ground bay leaf as you cook for 5 to 7 minutes. Add to the beans, and stir well to mix. Add the salt, sugar, and wine, and continue to simmer for another 20 minutes. Serve with a drizzle of olive oil.