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Portuguese Bean Soup Recipe

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This recipe for Portuguese Bean Soup, by , is from Tablit Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marcia Tablit
Added: Thursday, September 24, 2009


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 cups onion, diced
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.

Personal Notes:
Personal Notes:
This recipe is from Sam Choy's web pages. I made it using Santa Maria pinquito beans. It was very good.




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