Portuguese Bean Soup I Recipes

Steps:

• Place the first 20 ingredients in a 7-qt. slow cooker. Cook, covered, on low 7-9 hours or until vegetables are tender. Remove bay leaves and orange and lemon zest strips., Transfer 4 cups soup to a blender; cool slightly. Cover; process until smooth. Return to slow cooker; add green onions, cilantro and parsley. Heat through., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Steps:

• Place ham hock, linguica, onion, and water into a Dutch oven over high heat. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 1 hour.
• Remove meat from ham hock, chop, and return to soup. Stir in potatoes, celery, carrots, stewed tomatoes, tomato sauce, and garlic. Cover, and continue simmering for 1 1/2 hours, stirring occasionally.
• Stir in cabbage and kidney beans, cook until the cabbage has softened, about 10 minutes.

Steps:

• 1. Wash beans and soak overnight. (I have skipped this step and just washed the beans and added 4 cups of water or enough to cover the beans and put it on the stove)
• 2. Fry pork and onion and garlic and add to beans. Bring to a boil and add rest of the ingredients. Cover and simmer for 2-4 hours over low heat.
• 3. Note: you can substitute the ham for linguica. Silvas is the best!

Steps:

• Heat a large saucepan over medium-high heat.
• Add oil and onion; cook 3 minutes, stirring occasionally.
• Add broth, potato, and chili garlic sauce.
• Bring to a boil over high heat.
• Reduce heat and simmer uncovered 5 minutes.
• Stir in tomatoes and beans.
• Return to a simmer, then add swiss chard.
• Simmer 5 more minutes or until sweet potatoes and chard are tender.
• Stir in vinegar and ladle into bowls.
• For Vegan omit the chicken broth.

Steps:

• Soak and boil the beans until they just start to soften (1.5 hours or so).
• Saute onions and garlic in fat until slightly brown.
• Add everything else except salt (salt will keep your beans from softening). Bring to boil, cover and simmer for 1 hour.
• Salt just before serving.

Steps:

• Boil ham hocks or ham bone in 2 quarts of water until tender (save stock). Cut meat from the bones.
• Bring ham stock to a boil and add the cut meat and all the remaining ingredients except the cabbage.
• Simmer for 1 - 2 hours, stirring frequently.
• If too thick, add a little water.
• Add the cabbage, cook another hour until tender.
• Add more salt and pepper if needed.

Steps:

• Heat 2 tbls olive oil in a Dutch oven over medium-high heat and saute garlic and onion until onion begins to soften. Add 2 cups of the beans and 1 cup of the beef broth, turn heat down and simmer 20 minutes.
• Remove to a blender (or use immersion blender) and puree until smooth. Return to pot.
• In a skillet, heat remaining olive oil over medium heat and add the sausage, cooking until the sausage sweats fat. Add to the puree, stir in remaining beans, broth, chili paste and tomato paste. Cook until heated through. Season with salt, if needed.
• Serve with a crusty bread.

Steps:

• 1. Boil ham hocks in 2 quarts water until tender (save stock). Cut meat from the bones.
• 2. Bring ham stock to a boil and add the cut meat and all the remaining ingredients except the cabbage. Simmer for 1 hour, stirring frequently.
• 3. If too thick, add a little water. Lastly, add the cabbage, cook until tender.