CUBAN SOPA DE FRIJOLES COLORADOS

8 cups water
1 lb. dried red beans, sorted & rinsed
1 medium Cubanelle (green) pepper, cut in half, seeds removed
2 bay leaves
2 tb olive oil
4 oz bacon diced
4 oz ham diced
4 oz Spanish chorizo sausage, diced
1 red, green & yellow bell pepper, chopped fine
1 large white onion chopped fine
2 garlic cloves, chopped fine
1 cup tomato sauce or processed chopped tomato
1 large potato, peeled & diced
8 ounces calabaza (West Indian pumpkin), peeled & diced
Salt, to season
1 bunch cilantro, chopped fine

Put the water, beans, Cubanelle pepper & bay leaves in a large stockpot & bring to a boil over med. or high heat. Reduce the heat to LOW & partially cover the pot. Cook, stirring occassionally, until the beans are tender, for about 1 1/2 hours. Remove from the heat & discard the Cubanelle pepper pieces & bay leaves. Set aside.

Heat the oil in a skillet over med. heat & cook the bacon, ham & chorizo for about 4 minutes. Add the bell peppers, onion & garlic & cook until the onion is soft. Stir in the tomato sauce.

Return the beans to the heat & add the cooked pepper mixture & potato. Simmer for 15 minutes.

Add the pumpkin & cook for a further 10 minutes or until the pumpkin & potato are tender. Season with salt & simmer gently for 5 minutes to blend the flavors. Add the cilantro before serving.

Servings: 4
Source: In a Cuban Kitchen; by Chef Alex García, P. 40