Portuguese Bean Soup

Name: Portuguese Bean Soup
Cook time: 1-2 hours
Yield: 8 servings
Cuisine: Portuguese
Ingredients: 1 each potato; 75 g presunto; 500 g ground beef and pork mix; ½ each onion; 1 clove garlic; 7 tbsp water; 2 cup water; beef bouillon; 1 ¼ cup water; 2 can white beans; 4 each bay leaves; ¼ cup sour cream; ~¾ cup bechamel; 1 tsp Worcestershire sauce; 4 stalk cilantro; salt; pepper; hot sauce

A Portuguese white bean soup with presunto and a splash of bechamel — still being refined.

CategorySoup, Main Course

CuisinePortuguese

Yield2 servings2 ⅔ servings4 servings8 servings16 servings24 servings32 servings

Scale

¼×⅓×½×1×2×3×4×

2 servings2 ⅔ servings4 servings8 servings16 servings24 servings32 servings

Soup, Main CoursePortugueseYield 2 servingsScaled Quarter — ¼×

Soup, Main CoursePortugueseYield 2 ⅔ servingsScaled Third — ⅓×

Soup, Main CoursePortugueseYield 4 servingsScaled Half — ½×

Soup, Main CoursePortugueseYield 8 servingsScaled Original — 1×

Soup, Main CoursePortugueseYield 16 servingsScaled Double — 2×

Soup, Main CoursePortugueseYield 24 servingsScaled Triple — 3×

Soup, Main CoursePortugueseYield 32 servingsScaled Quadruple — 4×

Ingredients

Tap one to check it off

Potato

Meat & Aromatics

Broth & Beans

To Finish

Instructions

Boil the potato in very salty water.
Drain, reserving about 1/4 cup of the cooking water.
Lightly mash the potato with the reserved cooking water.
Brown the presunto, then the ground beef and pork mix.
Sauté the onion and garlic.
Deglaze the pan with the water.
Combine everything except the sour cream, bechamel, and cilantro: the mashed potato, the browned presunto and meat, the sautéed onion and garlic, the deglazing liquid, the hot broth water and bouillon, the additional hot water, the beans, and the bay leaves.
Simmer for 1-2 hours.
Turn off the heat.
Stir in the sour cream, bechamel, and cilantro.
Taste and adjust salt, pepper, and hot sauce.
Let cool.
Rewarm and serve.
Freeze any leftovers.

Ingredients

Tap one to check it off

Potato

Meat & Aromatics

Broth & Beans

To Finish

Instructions

Boil the potato in very salty water.
Drain, reserving about 1/4 cup of the cooking water.
Lightly mash the potato with the reserved cooking water.
Brown the presunto, then the ground beef and pork mix.
Sauté the onion and garlic.
Deglaze the pan with the water.
Combine everything except the sour cream, bechamel, and cilantro: the mashed potato, the browned presunto and meat, the sautéed onion and garlic, the deglazing liquid, the hot broth water and bouillon, the additional hot water, the beans, and the bay leaves.
Simmer for 1-2 hours.
Turn off the heat.
Stir in the sour cream, bechamel, and cilantro.
Taste and adjust salt, pepper, and hot sauce.
Let cool.
Rewarm and serve.
Freeze any leftovers.

Ingredients

Tap one to check it off

Potato

Meat & Aromatics

Broth & Beans

To Finish

Instructions

Boil the potato in very salty water.
Drain, reserving about 1/4 cup of the cooking water.
Lightly mash the potato with the reserved cooking water.
Brown the presunto, then the ground beef and pork mix.
Sauté the onion and garlic.
Deglaze the pan with the water.
Combine everything except the sour cream, bechamel, and cilantro: the mashed potato, the browned presunto and meat, the sautéed onion and garlic, the deglazing liquid, the hot broth water and bouillon, the additional hot water, the beans, and the bay leaves.
Simmer for 1-2 hours.
Turn off the heat.
Stir in the sour cream, bechamel, and cilantro.
Taste and adjust salt, pepper, and hot sauce.
Let cool.
Rewarm and serve.
Freeze any leftovers.

Ingredients

Tap one to check it off

Potato

Meat & Aromatics

Broth & Beans

To Finish

Instructions

Boil the potato in very salty water.
Drain, reserving about 1/4 cup of the cooking water.
Lightly mash the potato with the reserved cooking water.
Brown the presunto, then the ground beef and pork mix.
Sauté the onion and garlic.
Deglaze the pan with the water.
Combine everything except the sour cream, bechamel, and cilantro: the mashed potato, the browned presunto and meat, the sautéed onion and garlic, the deglazing liquid, the hot broth water and bouillon, the additional hot water, the beans, and the bay leaves.
Simmer for 1-2 hours.
Turn off the heat.
Stir in the sour cream, bechamel, and cilantro.
Taste and adjust salt, pepper, and hot sauce.
Let cool.
Rewarm and serve.
Freeze any leftovers.

Ingredients

Tap one to check it off

Potato

Meat & Aromatics

Broth & Beans

To Finish

Instructions

Boil the potato in very salty water.
Drain, reserving about 1/4 cup of the cooking water.
Lightly mash the potato with the reserved cooking water.
Brown the presunto, then the ground beef and pork mix.
Sauté the onion and garlic.
Deglaze the pan with the water.
Combine everything except the sour cream, bechamel, and cilantro: the mashed potato, the browned presunto and meat, the sautéed onion and garlic, the deglazing liquid, the hot broth water and bouillon, the additional hot water, the beans, and the bay leaves.
Simmer for 1-2 hours.
Turn off the heat.
Stir in the sour cream, bechamel, and cilantro.
Taste and adjust salt, pepper, and hot sauce.
Let cool.
Rewarm and serve.
Freeze any leftovers.

Ingredients

Tap one to check it off

Potato

Meat & Aromatics

Broth & Beans

To Finish

Instructions

Boil the potato in very salty water.
Drain, reserving about 1/4 cup of the cooking water.
Lightly mash the potato with the reserved cooking water.
Brown the presunto, then the ground beef and pork mix.
Sauté the onion and garlic.
Deglaze the pan with the water.
Combine everything except the sour cream, bechamel, and cilantro: the mashed potato, the browned presunto and meat, the sautéed onion and garlic, the deglazing liquid, the hot broth water and bouillon, the additional hot water, the beans, and the bay leaves.
Simmer for 1-2 hours.
Turn off the heat.
Stir in the sour cream, bechamel, and cilantro.
Taste and adjust salt, pepper, and hot sauce.
Let cool.
Rewarm and serve.
Freeze any leftovers.

Ingredients

Tap one to check it off

Potato

Meat & Aromatics

Broth & Beans

To Finish

Instructions

Boil the potato in very salty water.
Drain, reserving about 1/4 cup of the cooking water.
Lightly mash the potato with the reserved cooking water.
Brown the presunto, then the ground beef and pork mix.
Sauté the onion and garlic.
Deglaze the pan with the water.
Combine everything except the sour cream, bechamel, and cilantro: the mashed potato, the browned presunto and meat, the sautéed onion and garlic, the deglazing liquid, the hot broth water and bouillon, the additional hot water, the beans, and the bay leaves.
Simmer for 1-2 hours.
Turn off the heat.
Stir in the sour cream, bechamel, and cilantro.
Taste and adjust salt, pepper, and hot sauce.
Let cool.
Rewarm and serve.
Freeze any leftovers.

Notes

Still being refined. Open questions: try using a whole onion instead of half; consider adding collards or cabbage.