![]() Also, the addition of cavolo nero or black cabbage (tuscan kale), gives this soup a bit of an italian touch. Easyjet flights from Milan to Portugal are as low as 125€ rt, but I’ll satisfy yet another nostalgic taste from Hawaii right here in Italy.Ĭontrary to the previously posted recipe on patele stew, variations on this soup are profusely abundant online so what would it hurt to add one more? The only distinction that sets mine apart from Hawaii is that I was able to use the “real thing” in regards to portuguese sausage – chouriço picante that was purchased awhile back when I was eating my way around Lisbon and Porto. And as an added bonus, this will help keep the soup warm at the table.Brrr…it’s c-c-c-cold! And rainy. Then I can take it right from stove top to table. I like to make my soups in an enameled, cast iron Dutch oven. So make sure you follow an approved method. Just be aware that most beans contain a toxin and must be properly cooked to deactivate it. For people who like things even hotter, it is traditionally served with a little hot sauce, so diners can adjust to taste.Ĭan I use dried beans? I often like to use pre-cooked, dried beans in recipes since they are economical, and I don’t need to worry about additives or any chemicals leaching from a can. I also used canned tomatoes with chilis to add a little more punch, though you can also use plain tomatoes. This soup has a kick of spice from the chorizo. Or make a double batch, freeze the extras and have a really easy meal later! Leftoversį says that soups should be used within 3-4 days.įor longer storage, Portuguese Bean Soup should freeze well. But double check with your sausage maker to be sure.įor a similar soup that is vegetarian and easily turned vegan, take a look at my White Bean Kale Soup. Since chorizo is normally gluten free and I have omitted the macaroni from my version of the soup, it should be gluten free. You want your diners to have room for the rest of the meal!Īs a main course soup, adding a salad and a nice loaf of crusty would make a lovely and complete meal! Perhaps add a nice Portuguese red wine for a touch of class or a good craft beer.įeel free to change up the greens in this based on what you have on hand. If you serve it as a starter course, I’d use a cup rather than a bowl since it is very hearty. While traditionally served as an entrée soup, Portuguese Bean Soup can also be used as a first course. I used a food processor to make it easy!Īdd ham, sliced sausage, beans, spices and water or broth.
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