Tuesday, November 10, 2015

Portuguese Bean Soup

[ed. A fall tradition.]

Portuguese Bean Soup
Serves approx. 10-12


3 Smoked Ham Hocks (these are usually available in the meat freezer section. Make sure they’re smoked). [ed. I also add additional ham shanks]
1 Large Portuguese Sausage (any brand), cut into bite-size pieces (I used MUCH more than 1 for this batch, since that’s how much I had)
1 bag of dry kidney beans
1-2 cups (uncooked) macaroni (add more or less at your discretion)
2 medium-sized potatoes, peeled and cut into bite size pieces
1 white round onion, diced
2 large carrots, peeled and chopped into bite size pieces
3 cloves garlic, crushed
1 bunch cilantro, chopped (save some extra unchopped for garnish)
2 bay leaves
1 six oz. can Tomato Paste (this will help to slightly thicken it)
1 fourteen oz. can Stewed Tomatoes
1 fourteen oz. can chicken stock
Salt and Pepper
5 quart (or larger) pot or dutch oven

*Options: You can also add chopped celery and/or cabbage. I didn’t because there was no room for it. You can also substitute canned Kidney Beans for the uncooked type used here.

The most important part of this soup is the ham hock soup stock base it’s started with. This provides the dish with its “porky”, slightly smoky signature.

by Pomai, The Tasty Island |  Read more:
Image: uncredited