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Full Online Book HomeLearning KitchenSoups - Bean - Portugese Bean Soup
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Soups - Bean -  Portugese Bean Soup Post by :bazac Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1130

Click below to download : Soups - Bean - Portugese Bean Soup (Format : PDF)

Soups - Bean - Portugese Bean Soup

1 pound dried kidney beans (or small red beans), soaked in water overnight and drained
2 cloves garlic, minced
1 onion, chopped
5 tablespoons Worcestershire sauce
1-2 smoked ham hocks
12-16 ounces linguica sausage, or smoked turkey sausage, cut in small pieces
3 large potatoes, chopped
4-6 carrots, chopped
1/2 head green cabbage, chopped

In large pot, place kidney beans, garlic, onion, Worcestershire sauce, ham hocks and cover with water, 2 or 3 inches. Simmer for approximately 2 hours. Pull ham hocks out and strip meat off bones, chop meat and return to pot. Add potatoes, carrots, and sausage. Simmer for two hours. Then add cabbage and simmer until cabbage becomes soft and part of the soup.

This is a soup that is better the next day, as it becomes nice and thick. It is wonderful served with cornbread or sweet bread.
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Soups - Portuguese Soup Soups - Portuguese Soup

Soups - Portuguese Soup
1 (1 lb.) package dried beans (kidney, pinto, black eye, or garbanzo) 2 quarts boiling water 2 large onions (chopped)2 small meaty ham bones or hamhocks1 tablespoon salt2 stalks celery, sliced 2 carrots, sliced 2 potatoes, diced 1 small cabbage, shredded 1 Portuguese or Linquease or Polish sausage, sliced 1 (15 oz.) can tomato sauce 3 tomatoes, peeled and chopped or 1 (15 oz) can of tomatoes 1 or 2 large slices of ham, cubed Garlic puree to taste Pour boiling water over washed beans and soak for 1 hour. Add onions, ham bone and salt and simmer 2 hours.Add

Soups - Pinto Bean Soup Soups - Pinto Bean Soup

Soups - Pinto Bean Soup
1 1/2 cup dried pintos, soaked overnight or speed soaked can also use canned equivalent 1 Tbl. safflower oil 1 tsp. whole cumin 1 tsp. finely minced garlic 2 cups coarsely chopped onions 1 large red bell, seeded and diced 1 1/2 cup fresh or frozen (defrosted) corn kernels 1 1/2 tsp. dried oregano 1 dried chipotle pepper, stemmed seeded snipped into bits or 1-2 jalapenos or generous pinch crushed red pepper flakes 4 cup boiling water 2 Tbl. tomato paste 1/2 cup minced fresh coriander or parsley 1-2 Tbl. freshly squeezed