For the last of our Around the World in a Bowl of Soup video series, multiple national award winner, Chef Ricky, shows us how to make a delicious and nourishing Portuguese soup his grandmother used to make! It’s guaranteed to be a favorite on your family dinner table.
Ingredients:
- 1 lb beans; pinto, pink or cannellini
- 1 14 oz, can whole peeled tomatoes, crushed and broken down
- 1 medium yellow onion, chopped
- 3 cloves of garlic, minced
- 1 lb, linguica (Portuguese sausage), or other smoked sausage, sliced thin
- 5 teaspoons cumin
- 1 tablespoon cinnamon
- 1 teaspoon allspice
- 3 bay leaves
- 1 teaspoon white pepper
- Salt and pepper to taste
- 2 tablespoons bacon crease, lard or oil
Directions:
- Slean and rinse dried beans
- Soak beans overnight, making sure they are always covered by water
- Add grease to the bottom of a heavy bottomed pot or dutch oven placed over medium heat
- Add in sliced linguica and cook until it just begins to get color and crisp around the edges
- Add in onions and cook until just translucent
- Add in all spices and toast in the onion and linguica mixture for about 2 minutes, or until nice and fragrant
- Add in tomatoes, beans and enough water to cover by 1/2 inch
- When the mixture just starts to come to a boil, reduce the heat to simmer and cover the pot
- Simmer, checking and stirring periodically to make sure there is still water covering the beans and that they are not sticking to the bottom. If water is absorbed add enough so that the beans remain covered
- The longer you cook, the better, but plan on at least 3 hours to get a nice and thick soup
- Taste and season with additional salt and pepper before serving
- Beans are great made the day prior and then reheated
Cook along with Chef Ricky as he makes Portuguese Bean Soup in the video below.
