Portuguese Red Bean Soup
Featured Pinch Tips Video
- carrots, chopped
- celery stalks
- tomatoes, skinned and seeded or
- 1x 28 oz can(s)
- diced tomatoes with liquid
- potatoes, peeled, diced small
- 8 oz
- dried red kidney beans, soaked overnight
- 2 oz
- olive oil
- 2 oz
- 1 1/4 tsp
- 2 qt
- chicken stock
- 3 Tbsp
- tomato paste
- chorizo sausages, cut into small pieces
- 1/2 to 1 tsp
- cayenne pepper, to taste
- salt and pepper
1Finely chop all vegetables, including tomatoes and the potatoes.
2Drain soaked beans, discarding liquid.
3Add olive oil and butter in a large pot. When oil is hot, add onion, carrot, celery and tomatoes. Saute but do not brown.
4Add chopped potatoes, paprika and chicken stock. When this reaches a boil, add kidney beans and turn down heat to a simmer. Add tomato paste.
5Let cook 45-60 minutes, stirring occasionally. When the beans are soft to the touch, add sausage and cayenne pepper. Season to taste.