10 cups water (2 cups to be added later)
1 pack (12 oz) red kidney beans, well rinsed (canned)
3 tbsp. olive oil
2 inch cube of salt pork or thick bacon
3 garlic cloves
1 medium onion
1/4 green pepper
4 oz. tomato sauce
1 tbsp. salt
In dutch pot, soak beans for 1 hour in 10 cups of water. Add 2 cups of water. Cook uncovered at medium-low heat until beans are tender about 1-2 hours.
In blender or food processor, purée onion and green pepper together (add 1 or 2 tbsp. of water if necessary) and set aside.
In a medium skillet, heat the oil on medium-high. Add the garlic cloves and sauté until browned. Discard and add the onion/pepper mixture to the oil, stir and cook for 5 minutes. Add the tomato sauce and continue to cook, stirring occasionally, for another 5 minutes until the sauce is a deep, rich red. This is your fresh sofrito for the soup.
Stir the sofrito into the beans. Add the salt and allow to simmer another 1/2 hour or until tender.
Serve as a soup or over white