Portuguese Red Bean Soup

• carrot↗1
• onion↗1
• stalks celery↗4
• tomatoes↗4

  skinned & seeded

• potato↗1

  peeled

• kidney beans↗8 ounces

  soaked overnight

• olive oil↗2 ounces
• butter↗2 ounces
• paprika↗1 1⁄4 teaspoons
• chicken stock↗2 quarts
• tomato paste↗3 tablespoons
• mild chorizo sausage (or hot)↗2
• cayenne pepper↗1 teaspoon
• salt & pepper

Step-by-step instructions

1. 1

   Finely chop all vegetables including tomatoes and potato. Drain soaked beans, discarding liquid.

2. 2

   In a medium pot, add olive oil and butter.

3. 3

   When oil is hot, add chopped carrot, onion, celery, tomatoes. Saute, but do not brown. Add chopped potato, paprika, and chicken stock.

4. 4

   When this reaches a boil, add kidney beans and turn down heat to a simmer. Add tomato paste .

5. 5

   Let cook 45-60 minutes, stirring occasionally. When beans are soft to the touch add sausage and cayenne pepper.

6. 6

   Season to taste.