Sopa da Pedra

下ごしらえ

材料

作り方

手順

1. 1

   Drain the soaked red kidney beans and rinse them thoroughly.

   約5 分

   調理のヒント： Soaking beans overnight greatly reduces cooking time and improves digestibility.

2. 2

   In a large pot or Dutch oven, heat the olive oil over medium heat.

   約1 分

3. 3

   Add the diced smoked bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

   約7 分

   調理のヒント： The rendered bacon fat adds a lot of flavor to the soup base.

4. 4

   Add the pork shoulder to the pot and brown on all sides for about 8-10 minutes. Remove the pork and set aside with the bacon.

   約10 分

   調理のヒント： Browning the meat creates a deeper flavor profile for the soup.

5. 5

   Add the chopped yellow onion to the pot and sauté until softened and translucent, about 5 minutes.

   約5 分

6. 6

   Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.

   約1 分

7. 7

   Return the browned pork shoulder to the pot. Add the chorizo, smoked pork sausage, rinsed red kidney beans, bay leaf, water, salt, and black pepper.

   約2 分

8. 8

   Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60 minutes, or until the pork is tender and the beans are nearly cooked.

   約1 時間

   調理のヒント： Ensure the heat is low enough to maintain a gentle simmer, not a rolling boil.

9. 9

   Stir in the cubed potatoes and sliced carrots. Continue to simmer, covered, for another 20-25 minutes, or until the vegetables are tender.

   約25 分

   調理のヒント： Add a little more water if the soup becomes too thick during cooking.

10. 10

    Add the shredded collard greens and cooked bacon to the pot. Cook for 5-7 minutes more, or until the collard greens are wilted and tender-crisp.

    約7 分

    調理のヒント： Don't overcook the greens; they should still have a bit of bite.

11. 11

    Taste and adjust seasoning if necessary.

    約1 分

12. 12

    Remove the bay leaf before serving.