Portugese Bean Soup Recipe

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Portugese Bean Soup Recipe

This portugese bean soup recipe is just one of many versions. Everyone in Hawaii has their own version of Portugese bean soup and I have this one!
Course Sauces, Soups and Chowders
Cuisine European
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 6 people

Ingredients

  • 1 cup kidney beans dried
  • 1 cup White Northern beans dried
  • 1 ham hock smoked
  • water Enough to cover beans and ham hock.
  • 1 pound Portugese sausage sliced in 3/4-inch slices
  • 1 tablespoon oil
  • 4 cups chicken broth
  • 1 white onion large, chopped
  • 2 carrots chopped
  • 3 ribs of celery chopped
  • 1 cup Cilantro chopped
  • 2 cans 14 1/2-oz. each diced tomatoes with juice, crushed with a fork or potato masher
  • 2 bay leaves
  • Salt and pepper to taste
  • 4 or 5 dashes of Tabasco sauce or more to your taste

Instructions

  • Soak the beans overnight in a bowl with at least two inches of water above the beans.  Drain and rinse the beans, pick through them and throw out any pebbles or bad beans.
  • In a small skillet, brown the sliced Portugese sausage in the oil and reserve.
  • Put the beans in a large pot and cover with the 4 cups of chicken broth.Add the onion, carrots, celery, cilantro, tomatoes with juice and bay leaves and cook till beans are done, about 1 hour.
  • Add in the cooked Portugese sausage and cook till heated through.Taste and add salt, pepper and tobasco.
  • Serve hot with crusty french bread and rice. Serves about 8 Hawaiians. No leftovers.

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