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Portuguese Bean Soup II

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
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