Serves: 8
Total Calories: 55

1 pound dried small red bean
water
3 cups diced onions
3 finely diced leeks
1 cup salad oil
4 diced chorizo sausages
2 ham hocks
1 (8-ounce) can tomato purée
3 to 4 cubes beef bouillon
salt to taste
1 cup diced onion
2 tablespoons diced garlic
2 tablespoons olive oil or vegetable oil
1 tablespoon paprika

Put small red beans and three times that volume water in stockpot. Add diced onions, finely diced leeks, salad oil, diced chorizon, and ham hocks. Boil lightly 1 1/2 to 2 hours. Add tomato puree and beef bouillon cubes. Salt to taste. In a separate pan, sauté diced onion and diced garlic in oil until lightly browned. Add paprika. Add mixture to beans. Let simmer 30 minutes.

For thicker beans, a mixture of flour and cold water, mixed slowly at first to avoid lumps, can be combined, then slowly added to the beans to desired consistency. Remember, the liquid will continue to thicken as it cooks. Serve with hot sourdough bread.

Nutritional Facts:

Serves: 8
Total Calories: 55
Calories from Fat: 30

More Recipes from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook:
Basque Red Bean Soup
Beet Soup
Bina's Minestrone Soup
Cabbage And Potato Soup
Cathy's Black Bean Soup
Classic Green Chili Stew
Czech Mushroom And Barley Soup
French Onion Soup
Jane's Taco Soup
Peanut Soup
Pozolé
Russian Fish Soup
Sauerkraut Soup
Southern Beef Stew
Traditional Irish Stew
Tri-Cities Rod & Gun Club Fish Chowder
Vegetarian Stew
Willie's Green Chili