Return to Content

Portuguese Bean Soup II

Portuguese Bean Soup II
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 8-10

Almost any vegetable can be used here. Serve with corn bread.

Ingredients:

  • 2 cups dry kidney beans
  • 3 tablespoons oil
  • 2 green peppers, cored and chopped
  • 4 stalks celery and leaves, chopped
  • 4 scallions, chopped
  • 1 pound linguica sausage, sliced
  • 4 hot Italian sausages, casings removed
  • 3 cans (1 pound each) tomatoes
  • 1/4 cup red wine
  • 1 bay leaf
  • 1 can (6 ounces) tomato paste
  • 1 cup chopped spinach or kale
  • 2 to 3 potatoes, peeled and chopped
  • Salt and pepper to taste

Instructions:

Soak beans overnight in cold water to cover. (Drain or not, as you prefer.) Heat oil in skillet and saut
Updated Wednesday, September 5th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-july-regsub-windowshade600x350