Sopa de Feijão com Bacon e Couve
A recipe from Portugal.
🇵🇹 PortugallunchsouponePotcomfortFoodbudgethearty
Nutrition (per serving)
360Calories
18 gProtein
38 gCarbs
16 gFat
5 gSugar
1100 mgSalt
Ingredients
- 400 g White beans (soaked overnight)
- 200 g Smoked bacon or pancetta (cubed)
- 300 g Kale (thinly sliced)
- 1 large Onion (chopped)
- 4 Garlic cloves
- 40 ml Olive oil
- 500 g Potatoes (cubed)
- 2 Bay leaves
Method
- Heat olive oil in pot. Fry bacon cubes until golden and crisp (5–7 minutes). Remove half for garnish, leave rest in pot.
- Add chopped onion and garlic to bacon fat. Sauté until soft (5 minutes).
- Add soaked beans (drained), bay leaves, cubed potatoes and enough water to cover by 6 cm. Bring to boil, skim foam, reduce to simmer. Cover partially and cook 1–1.5 hours until beans tender.
- Stir in thinly sliced kale. Simmer 10–12 minutes until kale tender. Adjust seasoning (bacon adds salt).
- Serve hot with reserved crisp bacon sprinkled on top and raw olive oil drizzle.
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