Potaje de Frijoles Colorados al estilo Cubano de la Abuela Conchita

Potaje de Frijoles Colorados, or the Cuban-style red bean soup is a hearty, filling soup that is perfect for a winter meal. 

It is simply delicious! Abuela Conchita makes it both with red kidney or pink beans, and either tastes ¡fantástico! 

You should make both and decide with one is better. Then let us know.

2 15.5 oz cans of Conchita Red Kidney or Pink beans, drained and rinsed

5 cups water

1 bay leaf

1 green bell pepper, diced

1 medium yellow onion, diced

1 2 oz piece salt pork, rind removed

Conchita Spanish Seasoning aka Sofrito Español

1 medium-size all-purpose potatoes, peeled and diced

1 cup peeled, seeded, and diced calabaza or butternut squash

2 cloves garlic, minced

2 tbsp Conchita Cooking Wine

2 tbsp Conchita Olive Oil, plus more for garnish

Salt and pepper to taste

Directions

1. 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 and cooking wine and the salted pork, and stir to combine all the ingredients. Lower heat to medium and cook for 5 minutes.
2. Add the beans, potatoes, calabaza, water, and bay leaf. Bring to a boil over high heat, reduce the heat to low, and simmer over low heat, covered, for 20 minutes until the potatoes are soft.
3. 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.

Enjoy with your favorite hardy bread and a glass of red wine.

MAKES 6 SERVINGS