Best Portuguese Red Bean Soup Recipes
PORTUGUESE RED BEAN SOUP
Make and share this Portuguese Red Bean Soup recipe from Food.com.
Provided by Kim19068
Categories Pork
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Finely chop all vegetables including tomatoes and 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.
Nutrition Facts : Calories 456, Fat 29.3, SaturatedFat 10.2, Cholesterol 47.5, Sodium 983.1, Carbohydrate 32, Fiber 5.4, Sugar 11, Protein 17.3
PORTUGUESE RED BEAN SOUP
This is a good satisfying soup, when served with crusty bread it makes a nice lunch.
Provided by Louise Casey
Categories Bean Soups
Time 2h15m
Number Of Ingredients 15
Steps:
- 1. Finely chop all vegetables, including tomatoes and the potatoes.
- 2. Drain soaked beans, discarding liquid.
- 3. Add olive oil and butter in a large pot. When oil is hot, add onion, carrot, celery and tomatoes. Saute but do not brown.
- 4. Add chopped potatoes, paprika and chicken stock. When this reaches a boil, add kidney beans and turn down heat to a simmer. Add tomato paste.
- 5. Let cook 45-60 minutes, stirring occasionally. When the beans are soft to the touch, add sausage and cayenne pepper. Season to taste.
PORTUGUESE RED BEAN SOUP
My grandmother in Hawaii was Portuguese, and this soup is traditional, especially at Pentecost. This is the recipe that has been handed down to me, and it's something I absolutely love. Although the recipe calls for ham hocks, a meaty ham bone can be used as well.
Provided by Laurie Trlak @fiddler927
Categories Bean Soups
Number Of Ingredients 7
Steps:
- Place all ingredients in a large pot; heat to boiling. Simmer for 2 to 3 hours. Remove hock bones. Serve with garlic bread, if desired.
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