Sopa de Feijão
Ingredients
- 500 gRed bean (cooked and drained)
- 3 pcPotato (large dice)
- 2 pcCarrot (sliced)
- 1 pcOnion (finely sliced)
- 2 pcGarlic (minced)
- 200 gGreen cabbage (shredded into strips)
- 100 gChorizo (sliced)
- 3 tbspExtra virgin olive oil
- 1.5 LMineral water
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
A thick, bound soup where red beans and potatoes create a natural creaminess. The chorizo releases its spiced red oil while the green cabbage softens into the broth.
- 1
Sauté the sliced onion and minced garlic in olive oil. They should become translucent without browning.
- 2
Add the roughly chopped carrots and potatoes, along with half of the kidney beans. Pour in the mineral water. Bring to a boil and cook until a knife slides into the potatoes like butter.
- 3
Blend the entire preparation until smooth. The soup should be thick enough to coat the back of a ladle.
- 4
Stir in the finely shredded green cabbage, the remaining whole beans, and the sliced chorizo. Let simmer: the cabbage should be tender and the broth should take on an orange hue from the chorizo.
Frequently asked questions
How do you get this dish right?
- Do not blend all the beans: keep some whole to add texture to the soup.
- If the soup is too thick the next day, loosen it with a bit of boiling water.
- Use high-quality chorizo, as it provides all the smoky flavor.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. It tastes even better when gently reheated in a saucepan.
