Almeirim Stone Soup
A dish that leans on well-washed stone and kidney beans or fresh.
contains meat
Ingredients
US
Metric
- well-washed stone
- kidney beans or fresh
- pig's ear (blanched and sliced thin)
- chouriço negro or firm type of blood sausage
- mixed meat chouriço or mediterranean smoked sausage
- pork belly, fatback or bacon
- potatoes, cubed
- onions, chopped
- garlic cloves
- bay leaf
- cilantro/coriander, chopped
Steps
- In a saucepan, boil the kidney beans with the pig's ear, sausages, pork belly, onions, garlic and bay leaf in some water and add a well-washed stone. Season with the olive oil and salt and pepper to taste.
- If necessary, add more water while it’s boiling.
- Once the meat is cooked, take it out and reserve, then add the diced potatoes and cilantro to the pot.
- Let the potatoes cook on medium to high heat for about 30-35 minutes.
- Once the potatoes are well cooked, you can remove the pot from the heat, add the previously chopped meat back in and stir it well.
- Pour into bowls and serve.
Source
based.cooking (community recipes, public domain) — unlicense