Project Description

tropical bean butter smoothie

from Featured Chef Jesus Alcelay of the Cottonwood Grille in Boise, Idaho

Recipe Ingredients:

  • 1 pound small dry red beans

  • 1 small onion, finely chopped

  • 1 small leek, finely chopped

  • 2 Tablespoons olive oil

  • 3 – Basque style chorizos, sliced ½ inch thick

Instructions

Add the dry beans, onions, leek and oil in a Dutch oven or stock pot, then add cold water to cover and about an inch above the ingredients. Cook on medium heat for one hour. Add the chorizos and cook for one more hour. If the soup needs additional liquid, add more water – enough to only cover the ingredients. About a half hour before the dish is done add about a cup of cold water to help thicken the soup.