Photo: Portuguese Sausage and Bean Stew Recipe
Ingredients
- 1 pound dried kidney beans or great Northern beans, rinsed and picked over or 2 (15- ounce) cans or kidney beans
- 8 ounces sliced smoked bacon, optional
- 8 ounces Spanish chorizo (cured spicy pork sausage), kielbasa or other spicy sausage, cut into 1/4-inch-thick coins
- 1 large yellow onion, roughly chopped
- 4 medium garlic cloves, thinly sliced
- 1/4 cup tomato paste
- 2 medium Yukon gold potatoes, cut into 1/2-inch pieces
- 4 cups water
- 1 (28-ounce) can diced tomatoes
- 2 tablespoons honey
- 1 tablespoon sweet paprika
- 2 teaspoons kosher salt, plus more for seasoning
- 1 medium bay leaf
Directions
If using dried beans, add the beans to a large bowl, cover by 2 inches with cold water and let soak for at least 8 hours, or overnight. Drain and set aside. If using canned beans, drain and rinse.
Add the bacon, if using, to a large, heavy-bottomed pot over medium heat and cook until browned and crisp, about 10 minutes. Remove the bacon and set aside. Discard all but 1 tablespoon of the fat and return the skillet to the stovetop. Add the sausage and cook until browned. With a slotted spoon, remove the sausage to a bowl and reserve.
Discard all but 1 tablespoon of the fat from the skillet and return to the stove over medium heat. When the fat shimmers, add the onion and garlic, stir to coat in fat, and cook until golden brown, about 4 minutes. Stir in the tomato paste and cook until fragrant, about 30 seconds.
Add the potatoes and stir to coat in the tomato paste. Add the beans, chorizo, and all remaining ingredients, except the bacon, and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the flavors have melded and the dried beans are cooked through, about 1 to 1 1/2 hours. Crumble the bacon into beans, and season with additional salt, if needed. Remove the bay leaf, transfer the beans to a serving bowl and serve.
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By grumbledog
Houston, TX
on December 26, 2012
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I often cook for a group of grown-up fussy eaters who don't like anything "unusual" (meaning anything that strays from the basic meat and potatoes meals their mothers made. I thought this might send them over the edge. They LOVED it. I used Great Northern beans, Cajun sausage, and fire roasted tomatoes, and it came together beautifully.
By Nana T.
White House, TN
on February 27, 2011
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This was a delicious new recipe for me! I found it in a magazine (Aida's recipe still, but it was slightly different from above. I had never heard of Portugese bean soup before, but could tell from the ingredients that I was truly going to enjoy it! I used the canned Northern Beans and Publix brand of Italian Kielbasa. I removed the sausage from the skins and cooked it in the bacon grease. I also only used three cups of water instead of four and two cans of diced tomatoes. I had planned on adding the water at the end if needed, but it wasnt necessary because of the juices from the tomatoes and because I did not drain the beans. The sweet Honey taste which is different from so many other soup recipes I've tried made the soup perfecto!
By JohnE O13
Cincinnati, OH
on December 05, 2009
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I held off on making this until I could get some linguica. As it turned out, the linguica is much tastier than chorizo (in my opinion. I also went with the overnight soak of the great northern beans. The recipe didn't specify whether or not this should be covered while cooking for 1 1/2 hours. Initially I went with uncovered, but the beans weren't getting tender. I covered for another 1/2 hour and that turned out to be the finishing touch. Great flavor and a nice touch of heat. Perfect for a 30 degree winter's day.
Read all 21 reviews