A Portugese belly warmer..
A city that has felt its share of ups and downs of economic turmoil; Fall River, MA has one constant, the amazing food coming out of the Portuguese American community. Home to Emeril Lagasse, Fall River delivers on this home cooked favorite.
image courtesy of SoupChick.com
Ingredients
- 2 tablespoons olive oil
- 1 pound chorizo or andouille sausage, cut into 1/2-inch-thick slices
- 1 large onion, chopped
- 6 to 8 garlic cloves, minced
- 1/4 cup chopped fresh parsley
- 1/4 pound dried navy white beans, soaked overnight and drained
- 1/4 pound dried red beans, soaked overnight and drain
- 4 quarts chicken stock
- 2 large potatoes, peeled and diced
- 1 bunch kale, stemmed and torn
- 2 bay leaves
- 1/4 teaspoon dried thyme
- 1 1/2 teaspoons salt
- 1/4 teaspoon red pepper flakes
- Ground black pepper to taste
- 1/2 cup chopped fresh mint
- Loaf of crusty Portuguese bread
Directions
In a heavy 8 to 9 quart stockpot, heat the olive oil over high heat. Add the sausage and onion and saute for 2 minutes. Add the garlic, parsley and beans and cook for 2 minutes. Add the chicken stock and bring to a boil. Stir in the bay leaves, thyme, salt, pepper flakes, and black pepper. Reduce the heat to medium and simmer, uncovered, until the beans are tender, about 1 1/2 hours. Add the potatoes and kale. Continue to simmer for 30 minutes, or until the potatoes are tender. Skim the fat from the top with a large spoon. Pour the soup into individual soup bowls and stir 1 tablespoon of mint into each bowl. Allow the mint to steep and infuse its flavor for 1 to 2 minutes. Serve with crusty Portuguese or French Bread
New American Kitchen 
One Response to “A Portugese belly warmer..”
opc factor
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