Portuguese Red Bean Soup Recipe

Name: Portuguese Red Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. dried red kidney beans; 6 potatoes; 1/4 tsp. salt; 4 Tbsp. bacon fat; 3 onions, sliced; 2 cloves garlic, minced; 3 or 4 bay leaves; 1 Tbsp. allspice; 1 tsp. smoked salt; pepper; 1 small can Contadina tomato paste

Servings: persons

1 c. dried red kidney beans
6 potatoes
1/4 tsp. salt
4 Tbsp. bacon fat
3 onions, sliced
2 cloves garlic, minced
3 or 4 bay leaves
1 Tbsp. allspice
1 tsp. smoked salt
pepper
1 small can Contadina tomato paste

1
Soak dried red beans overnight.
2
Drain beans and cover them with fresh water in a saucepan.
3
Simmer beans until tender, about 2 hours.
4
Peel and dice potatoes, put them in a soup kettle.
5
Add fourth teaspoon salt and cook 15 minutes.
6
Saute onions and garlic in bacon fat until golden.
7
Add onions and garlic to soup kettle. Add kidney beans and liquid, bay leaves, smoked salt, pepper, allspice and tomato paste.
8
Let soup simmer 3 hours, adding more water as necessary.
9
Adjust seasonings and serve soup hot.
10
I use Spice Island hickory smoke salt for seasoning.
11
Be careful you don't get too much in it.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. dried red kidney beans, 6 potatoes, 1/4 tsp. salt, 4 Tbsp. bacon fat, and more.

Yes, Portuguese Red Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portuguese Red Bean Soup

How did you like this recipe?

Frequently Asked Questions