Portuguese Red Bean Soup

Oct 17, 2014

Introduced to Bermuda by Azoreans who came to the Islands in the mid-1800s, Portuguese Red Bean soup is inexpensive, easy to make, and so good!

There’s nothing like a hearty bowl of Portuguese Red Bean soup to comfort the soul and warm the spirit! This tomato-based soup is full of fiber and protein-rich red kidney beans, vegetables and spicy chorizo sausage.

Ingredients
1 Carrot, chopped finely
1 Onion, chopped finely
4 Celery sticks, chopped finely
4 Tomatoes, skinned & seeded
1 Potato, peeled, and chopped into bite-size chunks
8 oz Red Kidney beans, soaked overnight
2 oz olive oil
2 oz butter
1 ¼ teaspoons Paprika
2 quarts chicken stock
3 tablespoons tomato paste
2 Chorizo sausages, mild or hot
1 teaspoon Cayenne pepper
Salt and pepper to taste

Directions
1. Chop all vegetables including tomatoes and the potato into fine chunks.
2. Drain the kidney beans that have been soaked overnight.
3. Add the olive oil and butter to a medium-size pot and heat.
4. Add chopped carrot, onion, celery, and tomatoes and sweat until tender.
5. Add chopped potato, paprika, and chicken stock and bring to a boil.
6. Add kidney beans and turn down heat to a simmer.
7. Add tomato paste and continue to simmer for 45-60 minutes, stirring occasionally.
8. When beans have softened, add sausage, cayenne pepper, and salt and pepper to taste. Serve and enjoy!