Portuguese Bean and Sausage Soup

An overnight soak for the beans ensures a creamy texture when cooked with smoky sausage.

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  • Time(Other): includes soaking

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  • 1 pound Great Northern Beans
  • 2 tablespoons extra-virgin olive oil
  • 1 pound sliced smoked sausage, such as linguica or kielbasa
  • 2 tablespoons tomato paste
  • 3 bay leaves
  • 12 cups chicken stock or water 
  • Kosher salt
  • Freshly ground black pepper

How to make this recipe

  1. In a large bowl, cover the beans with water by 3 inches and let soak at room temperature overnight. Drain the beans.

  2. In a large heavy pot, heat the oil over medium high heat until hot. Brown the sausage, turning once, until golden, about 5 minutes. Add the tomato paste to the pot and cook, stirring until a few shades darker, 3 to 4 minutes. Stir in the bay leaves, and stock and bring to a boil. Cook until the beans are tender and just starting to fall apart. Season the soup with salt and pepper to taste, then serve.

Contributed By Photo © Ian Knauer Published March 2014

1044337 recipes/portuguese-bean-and-sausage-soup 2016-01-15T21:50:45+00:00 Ian Knauer portuguese|weeknight-dinner|soups-and-stews|8|web-exclusive|healthy|fall|winter|gluten-free march-2014 recipes,portuguese-bean-and-sausage-soup 1044337

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