Portuguese Bean Soup
2 cups dried beans (kidney, pinto or small red)
2 smoked ham hocks or ham shanks
3 cups chicken stock
1 cup cilantro, chopped
2 cups potato, diced
2 cups carrots, diced
1 ½ cups onion, diced
½ cup celery, diced
1 Portuguese sausage (10 ounces)
2 cups tomato puree
salt and pepper to taste
Soak beans in water overnight. Drain.
In a stockpot, combine soaked beans, ham hocks, chicken stock, cilantro and water to cover (about 6 cups). Bring to a boil, then simmer until meat and beans are tender.
Remove skin and bones from ham hocks; shred meat and return to stock. Slice and fry Portuguese sausage, and blot with paper towel. Add sausage to stockpot along with potatoes, carrots, onion, celery and tomato puree. Cook until potatoes are tender. Season with salt and pepper.
Goes great with fresh baked bread.
Copyright © 2005 Sam Choy
