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cover with water. Bring to a boil, then reduce the heat to low and simmer, partially covered, until the beans are tender but still hold their shape, about 45 minutes. Drain and set aside. 2. Meanwhile, heat the olive oil in a large pot over medium heat until it shimmers. Toss in the chouriço and cook until browned, 7 to 10 minutes. Fish out the slices with a slotted spoon and transfer to paper towels. Pour o all but 3 tablespoons of fat from the pot, or, if the pot is dry, drizzle in more oil so you have 3 tablespoons. Add the onions and bay leaf and cook, stirring often, until the onions are deeply golden brown, 20 to 25 minutes. Adjust the heat as necessary to prevent the onions from burning. 3. Add the garlic and red pepper akes and cook for 1 minute. Pour in the beef stock and 5 cups of water, add the potatoes, and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the potatoes are just tender, 10 to 12 minutes. 4. While the soup is simmering, spoon a third of the beans and a bit of the soup broth into a food processor. Pulse to make a loose paste, then, if desired, pass the paste through a sieve. Straining the paste gives the dish extra body without errant bean skins oating in your soup. It’s entirely optional but, I think, preferable. 5. When the potatoes are cooked, stir in the collards, chouriço, bean paste, and beans. Turn o the heat and let the soup sit for 10 minutes to marry the flavors. 6. Remove the bay leaf, season the soup with salt and pepper to taste, and ladle into warm bowls. VARIAÇÃO A HEARTIER AZOREAN KALE, SAUSAGE, AND BEAN SOUP sopa de couve com mais substância For a more substantial dish, in step 5 add leftover, falling-aparttender meat from the Braised Beef Shanks or shredded bits from a cooked ham hock or two. For more vegetables, cut carrots, turnips, or parsnips into ½-inch cubes and add them to the soup in step 3, after adding the stock and water. Cook them until rm-tender then

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The new portuguese table david leite  

The new portuguese table david leite  

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