BEAN AND MEAT SOUP
This soup doesn't have a name really. It's my mother-in-law's recipe. One could say it's a mixture of ingredients and their flavours with the soul of Alentejo. And it craves for a willing stomach.
Bottom line: extremely easy to cook, a full meal and definitely tasty!
1. Ingredients: 1,5 to 2 litres of water, 300 g of red beans (do not use canned beans), 3 carrots sliced, 150 g of macaroni, 200 g of pork and/or turkey meat, 2 big white onions chopped, leafy spring greens, 1 chorizo sliced (0,5 mm), 1 teaspoon of paprika in powder, 1 handful of fresh parsley, cooking salt
2. Preparing & Cooking: Bring the water to the boil in a steam pan, add 1 tablespoon of cooking salt, the beans and 1 onion leaving them to cook for about 20-25 minutes. Reserve about 100 g of beans and put them aside. Make a light purée with the hand blender with the contents of the steam pan. Then, add the carrots, the meat cut in small cubes (2 x 2 cm), although you can choose to cook the meat separately (stir fry for about 5 minutes in a pan with some margarine), the parsley roughly chopped, the paprika, the macaroni and the chourizo. Let everything cook on a low temperature for another 20-25 minutes.