Potaje de Frijoles Colorados — the Cuban-style red bean soup that's hearty, filling, and made for a long winter table. It's simply delicious. Abuela Conchita makes it with either Conchita Red Kidney Beans or Conchita Pink Beans — and honestly, ambos saben fantástico. Try them both and decide which you like better. Then come tell us.
Ingredients
• 2 tbsp Conchita Extra Virgin Olive Oil
• 1 onion, diced
• 1 green bell pepper, diced
• Salt to taste
• 3 cloves garlic, minced
• 1 can Conchita Sofrito
• 1/4 cup Conchita White Cooking Wine
• 1/2 lb salted pork, cubed
• 2 cans Conchita Red Kidney Beans or Pink Beans
• 2 potatoes, peeled and cubed
• 1 cup calabaza (Caribbean pumpkin), cubed
• 2 cups water
• 1 bay leaf
• Black pepper to taste
• Olive oil for drizzling
How to make it
Heat 2 tbsp olive oil over medium-high heat. Add the onions, green bell pepper and salt. Cook until onions are soft, about 5 minutes.
Add the minced garlic and stir for 30 seconds, until fragrant.
Add the Sofrito, cooking wine, and salted pork. Stir to combine all the ingredients. Lower heat to medium and cook for 5 minutes.
Add the beans, potatoes, calabaza, water, and bay leaf. Bring to a boil over high heat.
Reduce the heat to low and simmer, covered, for 20 minutes until the potatoes are soft.
With the back of a spoon, mash some of the potato and calabaza pieces to thicken the potaje.
Add salt and pepper to taste. Drizzle some olive oil on top. Makes 6 servings. Enjoy with a hearty loaf of bread and a glass of red wine. Buen provecho.
