Potaje Frijoles Colorados (Cuban Red Bean Stew with Chorizos)

Serves 4.
1 pound dried red beans
1 green bell pepper, seeded and halved
10 cups water
1/4 cup of olive oil
2 cups potato, peeled and sliced
1/2 cup chunks of peeled pumpkin (calabaza) or butternut squash
1 Spanish chorizo sausage cut in 6 pieces
4 garlic cloves, minced
1 medium onion, peeled  and chopped
1 teaspoon ground bay leaf
salt to taste
1 tablespoon sugar
2 tablespoons dry white wine 

 

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Product Description

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.