19 December 2008

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.


Lids said...

Já conhecia o teu outro blog mas este não. Acho que vou copiar aqui algumas receitas. Quanto aos vegetais sem duvida que aqui os supermecardos têm uma apresentação fantásticas na secção dos verdes, mas o sabor nem sempre corresponde ao que se vê. Feliz Natal!

[Cassandra] said...

Para ti, também! És sempre bem-vinda no(s) meu(s) cantinho(s).