Ingredients:
1 carrots
1 onions
4 stalks celery
4 tomatoes, skinned & seeded
1 potatoes, peeled
8 ounces kidney beans, soaked overnight
2 ounces olive oil
2 ounces butter
1 1/4 teaspoons paprika
2 quarts chicken stock
3 tablespoons tomato paste
2 mild chorizo sausage ( or hot)
1 teaspoon cayenne pepper
salt & pepper
Directions:
Finely chop all vegetables including tomatoes and 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.
Servings: 6
Time preparation: 20 min.
Time total: 70 min.