An overnight soak for the beans ensures a creamy texture when cooked with smoky sausage.
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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
Freshly ground black pepper
How to Make It
In a large bowl, cover the beans with water by 3 inches and let soak at room temperature overnight. Drain the beans.
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.
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