A hearty, thick, and rustic Portuguese soup where red beans simmer with cured pork, chouriço, morcela, and farinheira. The broth becomes deep, smoky, and nourishing, just like classic versions from Portuguese Estremadura.
Ingredients
- 300 g dried red kidney beans
- 300 g salted pork ribs
- 200 g salted pork belly
- 1 piece salted pig ear
- 150 g Portuguese chouriço
- 120 g Portuguese morcela
- 120 g Portuguese farinheira
- 400 g waxy potatoes
- 1 piece carrot
- 1 piece yellow onion
- 3 cloves garlic
- 2 leaves bay leaf
- 2 tbsp olive oil
- 2 l water
- to taste fine salt
- to taste ground black pepper
- 0.5 bunches fresh cilantro
Method
- The day before, soak the dried red beans in plenty of cold water; they should be well plumped and smooth to the touch before cooking.
- Rinse the cured pork cuts, then blanch them in a pot of simmering water; as soon as foam rises and the water turns cloudy, drain and quickly rinse.
- In a large heavy pot, saute the chopped onion and minced garlic in olive oil until soft, glossy, and fragrant.
- Add the drained beans, blanched pork cuts, bay leaf, and water; simmer gently until the beans are tender and the broth takes on a rich reddish-brown color.
- Add the sliced carrot and diced potatoes; continue simmering until the vegetables are tender and start to slightly thicken the soup.
- Prick the chouriço, morcela, and farinheira, then lower them into the pot; warm them gently without boiling vigorously to prevent them from bursting.
- Remove the meats and sausages once thoroughly heated; slice them into bite-sized pieces and rounds while the soup continues to simmer gently.
- Return the meats to the pot, add black pepper, taste before seasoning with salt, then let rest off the heat until the flavors meld.
- Ladle piping hot into ceramic bowls, topped generously with chopped fresh cilantro.
Nutrition
Per serving
- Energy
- 536.2 kcal
- Protein
- 30.72 g
- Carbohydrate
- 48.51 g
- Fat
- 25.68 g
- Fibre
- 10.13 g
- Calcium
- 60.36 mg
- Iron
- 4.25 mg
- Magnesium
- 77.64 mg
