| Level: | Easy |
| Total: | 14 hr 10 min |
| Prep: | 10 min |
| Inactive: | 12 hr |
| Cook: | 2 hr |
| Yield: | 8 to 10 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 375 |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 14 g |
| Sugar | 9 g |
| Protein | 19 g |
| Cholesterol | 31 mg |
| Sodium | 772 mg |
Reviews
Portuguese dish was delicious the only thing I don’t put honey Portuguese don’t put honey we do not use that that’s why I gave four four stars
Deee-licious! Added shredded cabbage and thin sliced carrots. Sauteed with onions and garlic. Only used 1 can of the diced tomatoes. I also used an extra potato. Love potatoes in stew and soup!
Delicious! With a couple of additions the flavors are balanced. Living in Hawai’i we always have some Portuguese Sausage in the refrigerator so we had everything on hand to make this. We tweaked it to taste as it simmered and our additions were 10 red pepper flakes, fresh ground black pepper, and thanks to another reviewer who suggested it, two bullion cubes.
We can’t wait to see how it will taste tomorrow after the flavors continue to meld in the refrigerator.
the only comment i have is that its asking for spanish sousage ??whats wrong with the PORTUGUESE chourico , since its a portuguese dish?
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.
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!
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.
Flipping channels I caught the end of the episode as Aida recapped her recipes. I was grabbed by “Portuguese” Bean Stew, having been born and raised in Portugal, and immediately looked up the recipe online. Although the recipe does not represent the traditional Portuguese cooking I am accustomed to, I figured I’d give it a try, being as I had all the ingredients on hand. I used the sausage from the local Portuguese market as well as their slab bacon, to keep with the tradition, but used canned beans since it was a last-minute effort. I served this over brown rice which soaked up the sauce nicely. I must say I was very pleasantly surprised at how tasty it turned out. And as with most leftovers, I think it got better day by day! I predict I will be making this recipe quite often this upcoming winter… Thanks Aida!
I made this over the weekend and thought it was delicious. I made it in a crock pot so it couldn’t have been easier. It did not seem like the potatoes cooked all the way through even though it was in the crock pot for 8 hours? My wife and I really liked it. I can’t understand some of the low ratings because it tastes pretty much like you would expect based on the ingredients. The one reviewer who could only eat three bites and threw the rest out must have done something horribly wrong. The other reviewer who complained that there were no vegetables should have added some. We served this with garlic bread and both went back for seconds. I am still enjoying leftovers. Definitely worth a try.
I made this with dried great northern beans and chorizo and the flavor was wonderful. I used the quick soak method with the dried beans–cover with water, bring to a boil for a few minutes, then soak for one hour.