Portuguese Red Bean and Smoked Meat Soup

What you need

• 250 g (1 1/3 cups) dried red kidney beans
• 1 pork ear, cleaned, about 150 g
• 400 g (14 oz) pork ribs, cut into pieces
• 300 g (10 oz) beef stew meat, in 2 or 3 large chunks
• 150 g (5 oz) chouriço, Portuguese smoked sausage
• 150 g (5 oz) morcela, Portuguese blood sausage
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 3 tbsp olive oil
• 3 ripe tomatoes, peeled and diced
• 2 carrots, sliced into rounds
• 300 g (10 oz) potatoes, peeled, in 2 cm (3/4 in) cubes
• 250 g (9 oz) savoy cabbage, cut into thin strips
• 1 handful fresh mint, leaves, coriander also works
• salt, to taste, added at the end

Method

Restated from the original video

1. 1

   Rinse the beans, cover with plenty of cold water and bring to a boil. Boil 2 min, turn off the heat and leave 1 hour. Overnight soaking in cold water works too. Drain.

2. 2

   Put the beans, pork ear, ribs and beef in a large pot with 2.5 l (10 cups) of fresh cold water.

3. 3

   Bring to a boil, skim off the foam and boil hard for 10 min. Reduce to a steady simmer.

4. 4

   Cook partly covered for 45 min, then add the chouriço and morcela whole. Simmer another 15 min, until the beans are nearly tender and the pork ear is soft.

5. 5

   Lift out the meats, chouriço and morcela and set them aside. Keep the beans and broth in the pot.

6. 6

   Scoop out 1 cup of the beans with a little broth, mash to a paste and stir it back in to thicken the soup.

7. 7

   Warm the olive oil in a skillet over medium heat. Cook the onion for 6-8 min, until soft, then add the garlic for 1 min.

8. 8

   Add the tomatoes and cook 8 min, until they break down into a jammy sauce. Stir the sauce into the pot.

9. 9

   Add the carrots and potatoes and simmer 15 min.

10. 10

    Add the cabbage and simmer 10 min, until all the vegetables are tender.

11. 11

    Slice the chouriço and morcela and cut the ear, ribs and beef into bite-size pieces, discarding bones and gristle. Return everything to the pot and simmer 5 min.

12. 12

    Season with salt, since the chouriço and morcela are already salty. Scatter the mint on top and serve very hot.

Imported from cozinharsemstress.pt. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.