Title: Portugese red bean soup (the reefs~ southampt
 Categories: Soups, Ethnic
      Yield: 6 Servings
 
      1 ea Carrot
      1 ea Onion
      4 ea Celery stalks
      4 ea Tomatoes, skinned & seeded
      1 ea Potato, peeled
      8 oz Kidney beans, soaked ovrnit
      2 oz Olive oil
      2 oz Butter
  1 1/4 ts Paprika
      2 qt Chicken stock
      3 tb Tomato paste
      2 ea Chorizo sausage, mild/hot
      1 ts Cayenne pepper
      1 x  Salt & pepper to taste
 
  Chop fine all vegetables including tomatoes and the 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. Shared by Chef de Cuisine Kim
  Canteenwalla, The REEFS, Bermuda