Portuguese Bean Soup is a hearty and flavorful dish with roots in Portuguese cuisine, popular in Hawaii. It combines beans, savory meats, and aromatic spices for a comforting meal.
Ingredients
- 1 lb Portuguese sausage (or smoked sausage)
- 1 lb pork shoulder, cubed
- 2 cups mixed dried beans (such as red, black, and white beans), soaked overnight
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 carrots, sliced
- 2 stalks celery, chopped
- 2 medium potatoes, diced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot over medium heat, cook the Portuguese sausage until browned. Remove and set aside, leaving the drippings in the pot.
- Add cubed pork shoulder to the pot. Brown the meat on all sides, then remove and set aside with the sausage.
- In the same pot, add onion, garlic, carrots, and celery. Sauté until they soften, about 5 minutes.
- Pour in the chicken broth and add the soaked beans. Stir well to combine.
- Add the diced tomatoes, paprika, oregano, and bay leaf. Season with salt and pepper.
- Return the sausage and pork to the pot. Bring the soup to a boil, then reduce heat to low and simmer for 1-1.5 hours or until the beans are tender.
- Stir in the diced potatoes and continue cooking for another 20-30 minutes, until the potatoes are cooked through.
- Taste the soup and adjust seasoning as necessary. Remove the bay leaf before serving.
- Serve hot, garnished with fresh parsley.
Portuguese Bean Soup is a hearty and flavorful dish with roots in Portuguese cuisine, popular in Hawaii. It combines beans, savory meats, and aromatic spices for a comforting meal.
Ingredients
- 1 lb Portuguese sausage (or smoked sausage)
- 1 lb pork shoulder, cubed
- 2 cups mixed dried beans (such as red, black, and white beans), soaked overnight
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 carrots, sliced
- 2 stalks celery, chopped
- 2 medium potatoes, diced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot over medium heat, cook the Portuguese sausage until browned. Remove and set aside, leaving the drippings in the pot.
- Add cubed pork shoulder to the pot. Brown the meat on all sides, then remove and set aside with the sausage.
- In the same pot, add onion, garlic, carrots, and celery. Sauté until they soften, about 5 minutes.
- Pour in the chicken broth and add the soaked beans. Stir well to combine.
- Add the diced tomatoes, paprika, oregano, and bay leaf. Season with salt and pepper.
- Return the sausage and pork to the pot. Bring the soup to a boil, then reduce heat to low and simmer for 1-1.5 hours or until the beans are tender.
- Stir in the diced potatoes and continue cooking for another 20-30 minutes, until the potatoes are cooked through.
- Taste the soup and adjust seasoning as necessary. Remove the bay leaf before serving.
- Serve hot, garnished with fresh parsley.
